Advances in fresh-cut fruits and vegetables processing /

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"Taking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers t...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Martín-Belloso, Olga, Soliva-Fortuny, Robert
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, FL : CRC Press, ©2011.
Colección:Food preservation technology series.
Temas:
Fruit > Processing.
Vegetables > Processing.
Fruit > Preservation.
Vegetables > Preservation.
Food contamination > Prevention.
Fruits > Traitement.
Légumes > Traitement.
Fruits > Conservation.
Légumes > Conservation.
TECHNOLOGY & ENGINEERING > Food Science.
Food contamination > Prevention
Fruit > Preservation
Fruit > Processing
Vegetables > Preservation
Vegetables > Processing
Acceso en línea:Texto completo
Descripción
Sumario:"Taking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers' attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined"--
Descripción Física:1 online resource (xiii, 410 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9781420071238
1420071238

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