Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce

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  • Author : Maria Isabel Gil
  • Publisher : Academic Press
  • Pages : 684 pages
  • ISBN : 012804621X
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOK >>>Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce

Download or Read online Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce full in PDF, ePub and kindle. this book written by Maria Isabel Gil and published by Academic Press which was released on 12 February 2020 with total page 684 pages. We cannot guarantee that Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce
  • Author : Maria Isabel Gil,Randolph M. Beaudry
  • Publisher : Academic Press
  • Release : 12 February 2020
GET THIS BOOK Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce

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

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables
  • Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
  • Publisher : John Wiley & Sons
  • Release : 30 December 2010
GET THIS BOOK Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables

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

Chemistry of Spices

Chemistry of Spices
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  • Publisher : CABI
  • Release : 05 December 2021
GET THIS BOOK Chemistry of Spices

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of

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  • Author : Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani
  • Publisher : CRC Press
  • Release : 23 May 2018
GET THIS BOOK Innovative Packaging of Fruits and Vegetables Strategies for Safety and Quality Maintenance

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

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Food Quality and Shelf Life
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 08 June 2019
GET THIS BOOK Food Quality and Shelf Life

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in

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Handbook of Food Products Manufacturing
  • Author : Nirmal Sinha
  • Publisher : John Wiley & Sons
  • Release : 23 April 2007
GET THIS BOOK Handbook of Food Products Manufacturing

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

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  • Author : Andy Hwang,Lihan Huang
  • Publisher : CRC Press
  • Release : 03 March 2010
GET THIS BOOK Ready to Eat Foods

With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking — a step that kills pathogenic microorganisms that may be present in the food products — concerns exist with regard to their safety. Several severe and high-profile outbreaks of food-borne illness linked to the

Non thermal Food Engineering Operations

Non thermal Food Engineering Operations
  • Author : Enrique Ortega-Rivas
  • Publisher : Springer Science & Business Media
  • Release : 25 February 2012
GET THIS BOOK Non thermal Food Engineering Operations

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration

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  • Author : Vimal Katiyar,Tabli Ghosh
  • Publisher : Springer Nature
  • Release : 27 March 2021
GET THIS BOOK Nanotechnology in Edible Food Packaging

p="" This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality. It covers current research trends, history outlines, and state of the global marketin combination with associated biomaterials and synthesis strategies. The contents detail the use of various emerging bionanostructured materials such as cellulose nanostructures, chitosan nanostructures, and more.It further deliberates an in-depth discussion on various synthesis strategies and routes for the development of edible food packaging

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Food Preservation and Biodeterioration
  • Author : Gary S. Tucker
  • Publisher : John Wiley & Sons
  • Release : 22 January 2016
GET THIS BOOK Food Preservation and Biodeterioration

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied

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  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 22 October 2015
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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

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  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 04 November 2015
GET THIS BOOK Handbook of Food Processing Two Volume Set

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

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  • Author : Elhadi M. Yahia
  • Publisher : CRC Press
  • Release : 11 March 2009
GET THIS BOOK Modified and Controlled Atmospheres for the Storage Transportation and Packaging of Horticultural Commodities

Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have put the spotlight on these centuries-old technologies. Yet until now, there have been very few current resources available, and none have covered all aspects. Provides extensive background on the theory and application of modified and controlled atmospheres Written by top international experts in research and

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  • Author : Maria Pilar Montero Garcia,M. Carmen Gómez-Guillén,M. Elvira López-Caballero,Gustavo V. Barbosa-Cánovas
  • Publisher : CRC Press
  • Release : 19 September 2016
GET THIS BOOK Edible Films and Coatings

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various

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  • Publisher : Springer Nature
  • Release : 28 May 2020
GET THIS BOOK Food Safety Engineering

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes