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Advances in Fresh Cut Fruits and Vegetables Processing

Advances in Fresh Cut Fruits and Vegetables Processing Book
Author : Olga Martin-Belloso,Robert Soliva Fortuny
Publisher : CRC Press
Release : 2010-10-21
ISBN : 1420071238
Language : En, Es, Fr & De

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Book Description :

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables Book
Author : Olusola Lamikanra
Publisher : CRC Press
Release : 2002-02-14
ISBN : 1420031872
Language : En, Es, Fr & De

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Book Description :

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR: Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables Book
Author : Sunil Pareek
Publisher : CRC Press
Release : 2016-08-05
ISBN : 1315353091
Language : En, Es, Fr & De

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Book Description :

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables Book
Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
Publisher : John Wiley & Sons
Release : 2010-12-30
ISBN : 047095910X
Language : En, Es, Fr & De

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Book Description :

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables Book
Author : Mohammed Wasim Siddiqui
Publisher : Academic Press
Release : 2019-11-10
ISBN : 0128165391
Language : En, Es, Fr & De

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Book Description :

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management

Fresh cut Fruits and Vegetables and Map

Fresh cut Fruits and Vegetables and Map Book
Author : James R. Gorny
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Fresh cut Fruits and Vegetables and Map book written by James R. Gorny, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Microbiology of Fruits and Vegetables

Microbiology of Fruits and Vegetables Book
Author : Gerald M. Sapers,James R. Gorny,Ahmed E. Yousef
Publisher : CRC Press
Release : 2005-08-29
ISBN : 1420038931
Language : En, Es, Fr & De

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Book Description :

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables Book
Author : Andrick Cuevas
Publisher : Unknown
Release : 2017-02
ISBN : 9781681177021
Language : En, Es, Fr & De

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Book Description :

Fruit and vegetable production and consumption globally have shown a marked upward trend over the past several years. Rising consumer demand in the world has come with greater awareness of food safety issues and increased need for convenience and quality. The fresh-cut produce sector has responded to these demands, and is currently at different stages of development across the globe. Assuring the safety and quality of fresh-cut produce necessitates the selection of high quality horticultural produce for processing, and the implementation of good practice during processing operations in order to maintain produce quality and assure safety of the final product. The book highlights the use of emerging technologies to ensure microbiological stability and quality of fresh-cut fruits and vegetables. In particular, the aim of the content is to give an insight into the current knowledge on the technologies mostly suggested to ensure microbiological stability and quality of fresh-cut fruits and vegetables, in order to marketing and supply information about this subject which remains still a major challenge for the food industry. The book provides helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. Technology, physiology, quality, and safety of fresh-cut fruits and vegetables are emphasized. It is well known that processing of fruit promotes a faster physiological deterioration, biochemical changes and microbial degradation of the products which may result in degradation of its colour, texture and flavor, even when only slight processing operations are used. Prior to being packaged for consumption, minimally processed fruits are subjected to one or more mild unit operations, which include washing, sanitizing, peeling, cutting and/or slicing, dicing, shredding, etc. It is important to underline that cutting increases the area of injured tissues favoring elevated respiration, promoting further rapid deterioration and microbial proliferation.

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables Book
Author : Jayden Lindgren
Publisher : Unknown
Release : 2018
ISBN : 9781684699261
Language : En, Es, Fr & De

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Book Description :

Download Fresh Cut Fruits and Vegetables book written by Jayden Lindgren, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Microbial Hazard Identification in Fresh Fruits and Vegetables

Microbial Hazard Identification in Fresh Fruits and Vegetables Book
Author : Jennylynd James
Publisher : John Wiley & Sons
Release : 2006-05-19
ISBN : 0470007753
Language : En, Es, Fr & De

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Book Description :

Keeping produce safe--from the farm to the fork As health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective in safeguarding their products and protecting consumers. Microbial Hazard Identification in Fresh Fruits and Vegetables is a comprehensive guide for the fresh fruit and vegetable industry to understanding and controlling the hazards that can affect their products on every leg of the journey from farm to fork. From production, harvesting, packing, and distribution to retail and consumer handling, the text highlights food safety hazards and potential areas of microbial contamination, examines food-borne pathogens and their association with produce-related outbreaks over the years, and points out areas for further research to better understand the survival of pathogens on fresh produce throughout the food chain. Particularly valuable to the industry are discussions of: * Food worker hygiene, including control measures and employee training requirements * Major areas of known contamination and mitigation measures * Implementation of Hazard Analysis and Critical Control Points (HACCP) * Contamination and mishandling during storage and transportation, and in retail display cases * Recommendations for consumer behavior with fresh produce and food handling prior to consumption in the home * A case study of the economic impact of the 2003 green onion food-borne outbreak A comprehensive look at both microbial hazards and available measures for their prevention, this book is an essential reference for the fresh fruit and vegetable industry as well as a practical text for the education and training of scientists, professionals, and staff involved in managing food safety.

Y Aminobutyric Acid GABA and Fresh cut Fruits and Vegetables

Y Aminobutyric Acid  GABA  and Fresh cut Fruits and Vegetables Book
Author : Yiyi Zhang
Publisher : Unknown
Release : 2014
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Y Aminobutyric Acid GABA and Fresh cut Fruits and Vegetables book written by Yiyi Zhang, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce Book
Author : Maria Isabel Gil,Randolph M. Beaudry
Publisher : Academic Press
Release : 2020-02-12
ISBN : 012804621X
Language : En, Es, Fr & De

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Book Description :

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Compendium of the Microbiological Spoilage of Foods and Beverages

Compendium of the Microbiological Spoilage of Foods and Beverages Book
Author : Michael P. Doyle,William H. Sperber
Publisher : Springer Science & Business Media
Release : 2009-09-23
ISBN : 1441908269
Language : En, Es, Fr & De

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Book Description :

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing Book
Author : Y. H. Hui
Publisher : John Wiley & Sons
Release : 2008-02-28
ISBN : 0470276487
Language : En, Es, Fr & De

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Book Description :

Download Handbook of Fruits and Fruit Processing book written by Y. H. Hui, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

GB 31652 2021 Translated English of Chinese Standard GB31652 2021

GB 31652 2021  Translated English of Chinese Standard  GB31652 2021  Book
Author : https://www.chinesestandard.net
Publisher : www.ChineseStandard.net
Release : 2021-07-30
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This Standard specifies the basic requirements and management guidelines for the sites, facilities, equipment and personnel of the links (raw material procurement, acceptance inspection, processing, packaging, storage and transportation, etc.) in the production of ready-to-eat fresh-cut fruits and vegetables. This Standard is applicable to the production of enterprises of ready-to-eat fresh-cut fruits and vegetables.

Innovative Packaging of Fruits and Vegetables Strategies for Safety and Quality Maintenance

Innovative Packaging of Fruits and Vegetables  Strategies for Safety and Quality Maintenance Book
Author : Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani
Publisher : CRC Press
Release : 2018-05-23
ISBN : 1351389793
Language : En, Es, Fr & De

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Book Description :

This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. Key features of the book: • Provides an informative overview of fruit and vegetable requirements and available packaging materials and systems • Provides an understanding of the fundamentals of the impact of packaging on the quality and safety of fruits and vegetables • Covers the fundamental aspects of packaging requirements, including mathematical modeling and mechanical and engineering properties of packaging materials • Presents an in-depth discussion of innovative packaging technologies, such as MA/CA packaging, active packaging, intelligent packaging, and eco-friendly materials applied to fruit and vegetables • Looks at packaging design for better environmental and economic performance

Fresh Cut Fruit and Vegetables Emerging Eco friendly Techniques for Sanitation and Preserving Safety

Fresh Cut Fruit and Vegetables  Emerging Eco friendly Techniques for Sanitation and Preserving Safety Book
Author : Francisco Artés-Hernández
Publisher : Unknown
Release : 2017
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

The current high demand of minimally processed or fresh-cut fruit and vegetables results from the consumer's desire for healthy, convenient, fresh, and ready-to-eat plant food-derived commodities. Fresh-cut fruits and vegetables are usually packaged under active- or passive-modified atmosphere packaging, while its shelf life must be under refrigerated conditions. The most important goal to preserve quality and safety focuses on releasing the microbial spoilage flora, since every unit operation involved will influence the final load. Sanitation in the washing step is the only unit operation able to reduce microbial load throughout the production chain. Chlorine is widely used as an efficient sanitation agent, but some disadvantages force to find eco-friendly emerging alternatives. It is necessary to deal with aspects related to sustainability because it could positively contribute to the net carbon balance besides reducing its use. Several innovative techniques seem to reach that target. However, industrial changes for replacing conventional techniques request a fine knowledge of the benefits and restrictions as well as a practical outlook. This chapter reviews the principles of emerging eco-friendly techniques for preserving quality and safety of fresh-cut products in order to meet the expected market's demand.

Processing and Preservation of Fresh Cut Fruit and Vegetable Products

Processing and Preservation of Fresh Cut Fruit and Vegetable Products Book
Author : Afam I.O. Jideani
Publisher : Unknown
Release : 2017
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Fruits and vegetables are plant derived products which can be consumed in its raw form without undergoing processing or conversion. Fresh-cut fruits and vegetables (FFV) are products that have been cleaned, peeled, sliced, cubed or prepared for convenience or ready-to-eat consumption but remains in a living and respiring physiological condition. Methods of preserving FFV to retain its wholesomeness includes washing with hypochlorite, hydrogen peroxide, organic acids, warm water and ozone for disinfestation and sanitization; use of antimicrobial edible films and coatings; and controlled atmosphere storage and modified atmosphere packaging of fruits and vegetables. Exposure of intact or FFV to abiotic stress and some processing methods, induces biosynthesis of phenolic compounds and antioxidant capacity of the produce. Conversely, loss of vitamins and other nutrients has been reported during processing and storage of FFV, hence the need for appropriate processing techniques to retain their nutritional and organoleptic properties. FFV are still faced with the challenge of quality retention and shelf life preservation mostly during transportation and handling, without impacting on the microbiological safety of the product. Hence, food processors are continually investigating processes of retaining the nutritional, organoleptic and shelf stability of FFV.