Fresh Cut Fruits And Vegetables

Advances In Fresh Cut Fruits And Vegetables Processing Book PDF
✏Book Title : Advances in Fresh Cut Fruits and Vegetables Processing
✏Author : Olga Martin-Belloso
✏Publisher : CRC Press
✏Release Date : 2010-10-21
✏Pages : 424
✏ISBN : 9781420071238
✏Available Language : English, Spanish, And French

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✏Advances in Fresh Cut Fruits and Vegetables Processing Book Summary : 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 Book PDF
✏Book Title : Fresh Cut Fruits and Vegetables
✏Author : Sunil Pareek
✏Publisher : CRC Press
✏Release Date : 2016-08-05
✏Pages : 593
✏ISBN : 9781315353098
✏Available Language : English, Spanish, And French

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✏Fresh Cut Fruits and Vegetables Book Summary : 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 Book PDF
✏Book Title : Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables
✏Author : Aaron L. Brody
✏Publisher : John Wiley & Sons
✏Release Date : 2010-12-30
✏Pages : 352
✏ISBN : 9780470959107
✏Available Language : English, Spanish, And French

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✏Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables Book Summary : 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 ✍ Olusola Lamikanra

Fresh Cut Fruits And Vegetables Book PDF
✏Book Title : Fresh Cut Fruits and Vegetables
✏Author : Olusola Lamikanra
✏Publisher : CRC Press
✏Release Date : 2002-02-14
✏Pages : 480
✏ISBN : 9781420031874
✏Available Language : English, Spanish, And French

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✏Fresh Cut Fruits and Vegetables Book Summary : 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 Fruit And Vegetables Emerging Eco Friendly Techniques For Sanitation And Preserving Safety Book PDF
✏Book Title : Fresh Cut Fruit and Vegetables Emerging Eco friendly Techniques for Sanitation and Preserving Safety
✏Author : Francisco Artés-Hernández
✏Publisher :
✏Release Date : 2017
✏Pages :
✏ISBN : OCLC:1154224797
✏Available Language : English, Spanish, And French

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✏Fresh Cut Fruit and Vegetables Emerging Eco friendly Techniques for Sanitation and Preserving Safety Book Summary : 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.

Controlled And Modified Atmospheres For Fresh And Fresh Cut Produce Book PDF
✏Book Title : Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce
✏Author : Maria Isabel Gil
✏Publisher : Academic Press
✏Release Date : 2020-02-12
✏Pages : 684
✏ISBN : 9780128046210
✏Available Language : English, Spanish, And French

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✏Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce Book Summary : 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

Processing And Preservation Of Fresh Cut Fruit And Vegetable Products Book PDF
✏Book Title : Processing and Preservation of Fresh Cut Fruit and Vegetable Products
✏Author : Afam I.O. Jideani
✏Publisher :
✏Release Date : 2017
✏Pages :
✏ISBN : OCLC:1154165132
✏Available Language : English, Spanish, And French

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✏Processing and Preservation of Fresh Cut Fruit and Vegetable Products Book Summary : 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.

Microbiology Of Fruits And Vegetables Book PDF
✏Book Title : Microbiology of Fruits and Vegetables
✏Author : Gerald M. Sapers
✏Publisher : CRC Press
✏Release Date : 2005-08-29
✏Pages : 648
✏ISBN : 9781420038934
✏Available Language : English, Spanish, And French

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✏Microbiology of Fruits and Vegetables Book Summary : 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 ✍ Mohammed Wasim Siddiqui

Fresh Cut Fruits And Vegetables Book PDF
✏Book Title : Fresh Cut Fruits and Vegetables
✏Author : Mohammed Wasim Siddiqui
✏Publisher : Academic Press
✏Release Date : 2019-11-10
✏Pages : 396
✏ISBN : 9780128165393
✏Available Language : English, Spanish, And French

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✏Fresh Cut Fruits and Vegetables Book Summary : 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

Microbial Safety Of Minimally Processed Foods Book PDF
✏Book Title : Microbial Safety of Minimally Processed Foods
✏Author : Vijay K. Juneja
✏Publisher : CRC Press
✏Release Date : 2002-12-03
✏Pages : 360
✏ISBN : 9781420031850
✏Available Language : English, Spanish, And French

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✏Microbial Safety of Minimally Processed Foods Book Summary : While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher. This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.

Postharvest Physiological Disorders In Fruits And Vegetables Book PDF
✏Book Title : Postharvest Physiological Disorders in Fruits and Vegetables
✏Author : Sergio Tonetto de Freitas
✏Publisher : CRC Press
✏Release Date : 2019-01-15
✏Pages : 824
✏ISBN : 9781351973168
✏Available Language : English, Spanish, And French

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✏Postharvest Physiological Disorders in Fruits and Vegetables Book Summary : This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables, Postharvest Physiological Disorders in Fruits and Vegetables describes visual symptoms, triggering and inhibiting mechanisms, and approaches to predict and control these disorders after harvest. Color photographs illustrate the disorders, important factors, physiology, and management. The book includes a detailed description of the visual symptoms, triggering and inhibiting mechanisms, and possible approaches to predict and control physiological disorders. The mechanisms triggering and inhibiting the disorders are discussed in detail in each chapter, based on recent studies, which can help readers better understand the factors regulating each disorder. The description of possible approaches to predict and control each disorder can help growers, shippers, wholesalers, and retailers to determine the best management practices to reduce disorder incidence and crop losses. Features: Presents visual symptoms of postharvest physiological disorders that will help readers to precisely identify the disorders in fruits and vegetables Details mechanisms triggering and inhibiting the postharvest disorders Explains possible approaches to predict and control these disorders Suggests the best postharvest management approaches for each crop Although there are many scientific publications on postharvest physiological disorders, there are no recent reviews or books putting together the most recent information about the mechanisms regulating, as well as about the possible approaches to predict and control these disorders.

📒Minimally Processed Foods ✍ Mohammed Wasim Siddiqui

Minimally Processed Foods Book PDF
✏Book Title : Minimally Processed Foods
✏Author : Mohammed Wasim Siddiqui
✏Publisher : Springer
✏Release Date : 2014-10-29
✏Pages : 306
✏ISBN : 9783319106779
✏Available Language : English, Spanish, And French

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✏Minimally Processed Foods Book Summary : The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

📒Processing Fruits ✍ Diane M. Barrett

Processing Fruits Book PDF
✏Book Title : Processing Fruits
✏Author : Diane M. Barrett
✏Publisher : CRC Press
✏Release Date : 2004-08-30
✏Pages : 864
✏ISBN : 9781420040074
✏Available Language : English, Spanish, And French

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✏Processing Fruits Book Summary : The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.

Decontamination Of Fresh And Minimally Processed Produce Book PDF
✏Book Title : Decontamination of Fresh and Minimally Processed Produce
✏Author : Vicente M. Gomez-Lopez
✏Publisher : John Wiley & Sons
✏Release Date : 2012-05-01
✏Pages : 576
✏ISBN : 9780813823843
✏Available Language : English, Spanish, And French

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✏Decontamination of Fresh and Minimally Processed Produce Book Summary : Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation. The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.

Use Of Irradiation To Ensure The Hygienic Quality Of Fresh Pre Cut Fruits And Vegetables And Other Minimally Processed Food Of Plant Origin Book PDF
✏Book Title : Use of Irradiation to Ensure the Hygienic Quality of Fresh Pre cut Fruits and Vegetables and Other Minimally Processed Food of Plant Origin
✏Author : International Atomic Energy Agency
✏Publisher : IAEA
✏Release Date : 2006
✏Pages : 321
✏ISBN : UOM:39015069215419
✏Available Language : English, Spanish, And French

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✏Use of Irradiation to Ensure the Hygienic Quality of Fresh Pre cut Fruits and Vegetables and Other Minimally Processed Food of Plant Origin Book Summary : This publication includes the results of a Coordinated Research Project covering data on the effects of ionizing radiation as a preservation method in more than 40 different types of produce.s and against more than 12 pathogenic bacteria. Irradiation proved to be an excellent process to improve the hygienic conditions and safety of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin. The doses applied for these purposes also extended the shelf-life of most of the produce studied.

Edible Coatings And Films To Improve Food Quality Second Edition Book PDF
✏Book Title : Edible Coatings and Films to Improve Food Quality Second Edition
✏Author : Elizabeth A. Baldwin
✏Publisher : CRC Press
✏Release Date : 2011-08-24
✏Pages : 460
✏ISBN : 9781420059625
✏Available Language : English, Spanish, And French

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✏Edible Coatings and Films to Improve Food Quality Second Edition Book Summary : Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.

📒Horticultural Reviews ✍ Jules Janick

Horticultural Reviews Book PDF
✏Book Title : Horticultural Reviews
✏Author : Jules Janick
✏Publisher : John Wiley & Sons
✏Release Date : 2010-04-06
✏Pages : 544
✏ISBN : 9780470650820
✏Available Language : English, Spanish, And French

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✏Horticultural Reviews Book Summary : Horticulture Reviews is an open-ended, serial continuation series of review articles on research in commercial horticulture crops. This detailed analysis bridges the gap between the specialized researcher and the broader community of plant scientists.

Technology Of Fruits And Vegetable Processing Book PDF
✏Book Title : Technology of fruits and vegetable processing
✏Author : Kai Peters &
✏Publisher : Scientific e-Resources
✏Release Date : 2019-12-03
✏Pages : 344
✏ISBN : 9781839472626
✏Available Language : English, Spanish, And French

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✏Technology of fruits and vegetable processing Book Summary : Fruits and vegetables are both real nourishment items in their own particular right and key fixings in many handled foods. There has been developing examination on their significance to wellbeing and procedures to protect the healthful and tangible qualities wanted by buyers. This real gathering outlines a portion of the key topics in this current research. Adopting a multidisciplinary strategy, this work examines the fundamentals and late developments in fresh-cut foods grown from the ground handling. It tends to logical advance in the fresh-cut range and talks about the business and the market for these products. They likewise inspect advancements in making sound and alluring items. Utilization of inventive bundling innovation that could enhance item quality and timeframe of realistic usability, new natural product blends with more assortment, consolidation of flavors, or the utilization of steamer sacks for vegetables are only a couple of contemplations that could grow the business sectors of fresh-cut items. With its attention on science, including biochemical, physiological, microbiological, and quality angles, and in addition heath contemplations and customer science, this book gives an account of front line propels and the down to earth utilizations of these advances.

How Much Do Fruits And Vegetables Cost  Book PDF
✏Book Title : How Much Do Fruits and Vegetables Cost
✏Author : Hayden Stewart
✏Publisher : DIANE Publishing
✏Release Date : 2011-04-01
✏Pages : 37
✏ISBN : 9781437981087
✏Available Language : English, Spanish, And French

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✏How Much Do Fruits and Vegetables Cost Book Summary : Fed. dietary guidance advises Amer. to consume more fruits and vegetables (F&V) because most Amer. do not consume the recommended quantities or variety. Food prices, along with taste, convenience, income, and awareness of the link between diet and health, shape food choices. The authors estimate the avg. price of a pound and an edible cup equivalent of 153 commonly consumed fresh and processed F&V. They found that avg. prices ranged from less than 20 cents to more than $2 per edible cup equivalent. An adult on a 2,000-calorie diet could satisfy recommend. for F&V consumption in the 2010 Dietary Guidelines for Amer. at an avg. price of $2 to $2.50 per day, or approx. 50 cents per edible cup equivalent. Illus. A print on demand report.

Improving The Safety Of Fresh Fruit And Vegetables Book PDF
✏Book Title : Improving the Safety of Fresh Fruit and Vegetables
✏Author : Wim Jongen
✏Publisher : CRC Press
✏Release Date : 2005-09-19
✏Pages : 639
✏ISBN : 0849334381
✏Available Language : English, Spanish, And French

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✏Improving the Safety of Fresh Fruit and Vegetables Book Summary : With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.

Advances In Fruit Processing Technologies Book PDF
✏Book Title : Advances in Fruit Processing Technologies
✏Author : Sueli Rodrigues
✏Publisher : CRC Press
✏Release Date : 2012-05-18
✏Pages : 472
✏ISBN : 9781439851524
✏Available Language : English, Spanish, And French

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✏Advances in Fruit Processing Technologies Book Summary : One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food processing as well as the advances made in recent years to improve final product quality. With contributions from a panel of international researchers who present a blend of classical and emerging technologies, the book explores: Ozone, ultrasound, irradiation, pulsed electric field, vacuum frying, and high-pressure processing Ultraviolet and membrane processing Enzymatic maceration, freeze concentration, and refrigeration The effect of processing on sensory characteristics and nutritional value New trends in modified atmosphere packaging The use of fruit juices as a vehicle for probiotic microorganisms Prebiotic oligosaccharides as an alternative for dairy products Incorporating a series of case studies on the application of various technologies, the book reviews their advantages, limitations, successes, and failures. The contributors also examine the implications of food processing technologies on waste production, energy use, and resource requirements. This comprehensive survey of methods for optimizing fruit quality is an ideal resource for those in the fruit and vegetable industry looking for innovations that can improve efficiency, reduce waste, and cut costs.

📒Fresh Cut Produce ✍ United States Department of Agriculture. Agricultural Marketing Service. Fruit and Vegetable Division

Fresh Cut Produce Book PDF
✏Book Title : Fresh cut Produce
✏Author : United States Department of Agriculture. Agricultural Marketing Service. Fruit and Vegetable Division
✏Publisher :
✏Release Date : 1997
✏Pages : 23
✏ISBN : OCLC:200214065
✏Available Language : English, Spanish, And French

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✏Fresh cut Produce Book Summary :

📒Food Additives ✍ A. Larry Branen

Food Additives Book PDF
✏Book Title : Food Additives
✏Author : A. Larry Branen
✏Publisher : CRC Press
✏Release Date : 2001-11-01
✏Pages : 952
✏ISBN : 9780824741709
✏Available Language : English, Spanish, And French

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✏Food Additives Book Summary : Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.

Advances In Modeling Agricultural Systems Book PDF
✏Book Title : Advances in Modeling Agricultural Systems
✏Author : Petraq Papajorgji
✏Publisher : Springer Science & Business Media
✏Release Date : 2009-02-28
✏Pages : 522
✏ISBN : 9780387751818
✏Available Language : English, Spanish, And French

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✏Advances in Modeling Agricultural Systems Book Summary : Agriculture has experienced a dramatic change during the past decades. The change has been structural and technological. Structural changes can be seen in the size of current farms; not long ago, agricultural production was organized around small farms, whereas nowadays the agricultural landscape is dominated by large farms. Large farms have better means of applying new technologies, and therefore technological advances have been a driving force in changing the farming structure. New technologies continue to emerge, and their mastery and use in requires that farmers gather more information and make more complex technological choices. In particular, the advent of the Internet has opened vast opportunities for communication and business opportunities within the agricultural com- nity. But at the same time, it has created another class of complex issues that need to be addressed sooner rather than later. Farmers and agricultural researchers are faced with an overwhelming amount of information they need to analyze and synthesize to successfully manage all the facets of agricultural production. This daunting challenge requires new and complex approaches to farm management. A new type of agricultural management system requires active cooperation among multidisciplinary and multi-institutional teams and ref- ing of existing and creation of new analytical theories with potential use in agriculture. Therefore, new management agricultural systems must combine the newest achievements in many scientific domains such as agronomy, economics, mathematics, and computer science, to name a few.

Analysis And Evaluation Of Preventive Control Measures For The Control And Reduction Elimination Of Microbial Hazards On Fresh And Fresh Cut Produce Book PDF
✏Book Title : Analysis and Evaluation of Preventive Control Measures for the Control and Reduction elimination of Microbial Hazards on Fresh and Fresh cut Produce
✏Author :
✏Publisher :
✏Release Date : 2002
✏Pages :
✏ISBN : OCLC:48778989
✏Available Language : English, Spanish, And French

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✏Analysis and Evaluation of Preventive Control Measures for the Control and Reduction elimination of Microbial Hazards on Fresh and Fresh cut Produce Book Summary : Recognition of the need to evaluate factors affecting the safety of fresh and fresh-cut produce by the regulatory, private sector, and academic community has resulted in a wealth of research data and training programs and guidance for the industry. This report focuses mainly on: the status of the problem, such as number of outbreaks, incidence of pathogens, and ability of pathogens to survive/growth (Chapter IV); research activities to better understand the source of microbiological contamination (Chapter II); methods to minimize the presence of pathogens and their growth in produce (Chapter V); effects of new technologies, such as packaging methods on safety (Chapter VI); the economic impact of implementing methods to control pathogens (Chapter I); the need for standardization of methods for determining the effectiveness of antimicrobials (Chapter III); and the role of indicator and surrogate organisms to understand the behavior of pathogens during the production, processing and storage of fruits and vegetables (Chapter VII).

📒Fruit And Vegetable Quality ✍ Robert L. Shewfelt

Fruit And Vegetable Quality Book PDF
✏Book Title : Fruit and Vegetable Quality
✏Author : Robert L. Shewfelt
✏Publisher : CRC Press
✏Release Date : 2000-04-18
✏Pages : 352
✏ISBN : 1566767857
✏Available Language : English, Spanish, And French

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✏Fruit and Vegetable Quality Book Summary : Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and fruit and vegetable research. Designed for anyone involved in the management, production, handling, distribution, or processing of fruits and vegetables, it provides concise descriptions of important issues, roadmaps to the literature in specific fields, assessments of current knowledge and research needs, and specific examples of product-based research. Your guide to the dynamic developments in integrating fruit and vegetable quality projects, Fruit and Vegetable Quality: An Integrated View also presents a range of options for achieving better coordination of research across scientific disciplines.

📒Operations In Food Refrigeration ✍ Rodolfo H. Mascheroni

Operations In Food Refrigeration Book PDF
✏Book Title : Operations in Food Refrigeration
✏Author : Rodolfo H. Mascheroni
✏Publisher : CRC Press
✏Release Date : 2012-06-06
✏Pages : 402
✏ISBN : 9781420055511
✏Available Language : English, Spanish, And French

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✏Operations in Food Refrigeration Book Summary : The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productiv

Issues In General Food Research 2011 Edition Book PDF
✏Book Title : Issues in General Food Research 2011 Edition
✏Author :
✏Publisher : ScholarlyEditions
✏Release Date : 2012-01-09
✏Pages : 1823
✏ISBN : 9781464964121
✏Available Language : English, Spanish, And French

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✏Issues in General Food Research 2011 Edition Book Summary : Issues in General Food Research / 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about General Food Research. The editors have built Issues in General Food Research: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about General Food Research in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in General Food Research: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Food Additives Second Edition Revised And Expanded Book PDF
✏Book Title : Food Additives Second Edition Revised And Expanded
✏Author :
✏Publisher : Routledge
✏Release Date : 1999-12-01
✏Pages :
✏ISBN : 9781135569471
✏Available Language : English, Spanish, And French

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✏Food Additives Second Edition Revised And Expanded Book Summary :

Postharvest Biology And Technology Of Fruits Vegetables And Flowers Book PDF
✏Book Title : Postharvest Biology and Technology of Fruits Vegetables and Flowers
✏Author : Gopinadhan Paliyath
✏Publisher : John Wiley & Sons
✏Release Date : 2009-03-16
✏Pages : 498
✏ISBN : 9780813806723
✏Available Language : English, Spanish, And French

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✏Postharvest Biology and Technology of Fruits Vegetables and Flowers Book Summary : An increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions has improved technologies to maintain the shelf life and quality of fruits, vegetables, and flowers. Postharvest Biology and Technology of Fruits, Vegetables, and Flowers provides a comprehensive introduction to this subject, offering a firm grounding in the basic science and branching out into the technology and practical applications. An authoritative resource on the science and technology of the postharvest sector, this book surveys the body of knowledge with an emphasis on the recent advances in the field.