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Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety de Sunil Pareek

Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety: Innovations in Postharvest Technology Series

Editat de Sunil Pareek
en Limba Engleză Hardback – aug 2016

Ready-to-use fruits and vegetables are having increasing success in the market. However fresh-cut produce deteriorates faster than intact produce. This is a substantial problem, considering that fresh-cut fruits and vegetables are living and breathing during and after processing, and therefore they are subject to constant and irreversible deterioration. This work covers the basics of the subject of fresh-cuts through quality preservation, nutritional losses, physiology, and safety to industry oriented advancements in sanitization, coatings, packaging, set up of industry and hurdle technology.

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Specificații

ISBN-13: 9781498729949
ISBN-10: 1498729940
Pagini: 623
Ilustrații: 54
Dimensiuni: 178 x 254 x 39 mm
Greutate: 1.29 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Innovations in Postharvest Technology Series

Public țintă

Professional Reference

Cuprins

Technologies to Preserve Fresh-Cut Fruits and Vegetables. Pulsed Light Treatment of Fresh-Cut Fruits and Vegetables. Hurdle Technology in Fruit Processing. Process Design and Equipment for Fresh-Cut Fruit and Vegetable Industry. Tissue Structure and Rheological and Texture Characteristics of Minimally Processed Fruits. Factors Affecting Quality and Safety of Fresh-Cut Fruits and Vegetables. Physiology and Quality of Fresh-Cut Produce in CA/MA Storage. Effect of Minimal Processing and Applied Treatments on Antioxidant Losses of Fruits and Vegetables. Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables. Antimicrobial Packaging for Fresh and Fresh-Cut Fruits and Vegetables.Gum Arabic-Based Edible Coatings for Fresh Horticultural Produce. Emerging Sanitation Techniques for Fresh-Cuts. Microbial Safety of Fresh-Cut Fruits and Vegetables. Application of Natural Antimicrobial Compounds to Enhance the Microbial Safety of Fresh and Minimally Processed Produce. Chlorine Dioxide in Preservation of Minimally Processed Horticultural Produce.

Notă biografică

Dr. Sunil Pareek obtained his PhD in horticulture (PHT) from Rajasthan Agricultural University, Bikaner, India. He is an associate professor (PHT) in the Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, India. Dr. Pareek is principal or co-principal investigator on several fruit, tuber crop, processed products, and integrated farming projects. He has made a significant contribution in postharvest technology and processing of underutilized fruits. He has guided several post graduate students, has published extensively, and is the recipient of the University Outstanding Services Award 2013, University Best Team Research Award 2014, Young Scientist Award 2012, HS Mehta Young Scientist Award 2012, JISL Fellowship 2014, and the Fellow Award of the Confederation of Horticultural Associations of India.

Descriere

Ready-to-use fruits and vegetables are having increasing success in the market. However fresh-cut produce deteriorates faster than intact produce. This is a substantial problem, considering that fresh-cut fruits and vegetables are living and breathing during and after processing, and therefore they are subject to constant and irreversible deterioration. This work covers the basics of the subject of fresh-cuts through quality preservation, nutritional losses, physiology, and safety to industry oriented advancements in sanitization, coatings, packaging, set up of industry and hurdle technology.