Minimally processed refrigerated fruits and vegetables. (2017)
- Record Type:
- Book
- Title:
- Minimally processed refrigerated fruits and vegetables. (2017)
- Main Title:
- Minimally processed refrigerated fruits and vegetables
- Further Information:
- Note: Fatih Yildiz, Robert C. Wiley, editors.
- Editors:
- Yildiz, Fatih
Wiley, Robert C, 1924- - Contents:
- Dedication; Preface to the Second Edition; Preface to the First Edition; Contents; About the Editors; Contributors; Part I: Fundamentals; Chapter 1: Introduction to Minimally Processed Refrigerated (MPR) Fruits and Vegetables; 1.1 Introduction; 1.2 Definitions of MPR Fruits and Vegetables; 1.3 Quality of Minimally Processed Fresh Produce and Other Plant Foods; 1.4 Approach to Studying MPR Fruits and Vegetables; References; Chapter 2: Aspects of the Biology and Physics Underlying Modified Atmosphere Packaging; 2.1 Introduction; 2.2 Biological Responses of Plant Tissue to Low O2 or High CO2. 2.2.1 Effects of Low O2 on Senescence of Detached Plant Tissues2.2.2 Effects of CO2 on Senescence of Detached Plant Tissues; 2.2.3 Effects of Slicing on Tissue Metabolism; 2.3 Determination of Gas Diffusivities in Plant Tissues; 2.3.1 General Considerations; 2.3.2 Measurements of Intercellular Gases; 2.3.3 Experimental Determination of CO2 Diffusivity in Apples and Potatoes; 2.3.3.1 Apples; 2.3.3.2 Potato Tubers; 2.4 Modeling for Appropriate Gas Environment in MAP; 2.4.1 General Considerations; 2.4.2 Rate of Respiration; 2.4.3 Steady-State Modeling; 2.4.4 Dynamic Modeling. 2.4.4.1 Experimental Dynamic MAP Modeling2.5 Effects of Hypoxia on Plant Tissues; 2.6 Concluding Remarks; References; Chapter 3: Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables; 3.1 Introduction; 3.2 Raw Materials Characteristics and Classification for FoodDedication; Preface to the Second Edition; Preface to the First Edition; Contents; About the Editors; Contributors; Part I: Fundamentals; Chapter 1: Introduction to Minimally Processed Refrigerated (MPR) Fruits and Vegetables; 1.1 Introduction; 1.2 Definitions of MPR Fruits and Vegetables; 1.3 Quality of Minimally Processed Fresh Produce and Other Plant Foods; 1.4 Approach to Studying MPR Fruits and Vegetables; References; Chapter 2: Aspects of the Biology and Physics Underlying Modified Atmosphere Packaging; 2.1 Introduction; 2.2 Biological Responses of Plant Tissue to Low O2 or High CO2. 2.2.1 Effects of Low O2 on Senescence of Detached Plant Tissues2.2.2 Effects of CO2 on Senescence of Detached Plant Tissues; 2.2.3 Effects of Slicing on Tissue Metabolism; 2.3 Determination of Gas Diffusivities in Plant Tissues; 2.3.1 General Considerations; 2.3.2 Measurements of Intercellular Gases; 2.3.3 Experimental Determination of CO2 Diffusivity in Apples and Potatoes; 2.3.3.1 Apples; 2.3.3.2 Potato Tubers; 2.4 Modeling for Appropriate Gas Environment in MAP; 2.4.1 General Considerations; 2.4.2 Rate of Respiration; 2.4.3 Steady-State Modeling; 2.4.4 Dynamic Modeling. 2.4.4.1 Experimental Dynamic MAP Modeling2.5 Effects of Hypoxia on Plant Tissues; 2.6 Concluding Remarks; References; Chapter 3: Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables; 3.1 Introduction; 3.2 Raw Materials Characteristics and Classification for Food Purposes; 3.3 Optimal System Analysis; 3.4 Major Initial Unit Operation of MPR Fruits and Vegetables; 3.4.1 Raw Material Handling Operations; 3.4.2 Harvesting; 3.4.3 Field Processing; 3.4.4 Transportation; 3.4.5 Receiving; 3.4.6 Preparation Operations. 3.4.7 Separation and Multiphase Contacting Operations3.4.8 Sorting, Sizing, and Grading; 3.4.9 Cleaning, Washing, and Disinfection; 3.4.10 Peeling; 3.4.11 Size Reduction Operation; 3.4.12 Cutting; 3.4.13 Mixing and Assembling; 3.5 Distribution and Utilization of MPR Fruits and Vegetables; 3.6 Production Center Operations; 3.7 Storage and Control Operations; 3.8 Central Processing Operations; 3.8.1 Physical Distribution; 3.9 Consumption Center Operations; 3.9.1 Food Distribution Center Operations; 3.9.2 Wholesaling; 3.9.3 Retailing and Foodservice; 3.10 Communication Network; References. Chapter 4: Enzymes in Minimally Processed Fruits and Vegetables4.1 Introduction; 4.2 Endogenous Enzymes in Fruits and Vegetables; 4.2.1 Endogenous Enzymes Related to Physiology of Minimally Processed Fruits and Vegetables; 4.2.1.1 Physiological Changes as Responses to Wounding; Endogenous Enzymes Related to Membrane Lipid Degradation; Endogenous Enzymes Related to Secondary Metabolites; 4.2.1.2 Ethylene Production and Respiration; 4.2.1.3 Senescence and Ripening; 4.2.1.4 Defense Responses Against Pathogens and Insects; Shikimate Intermediate Pathway Enzymes. … (more)
- Edition:
- Second edition
- Publisher Details:
- New York, NY : Springer
- Publication Date:
- 2017
- Extent:
- 1 online resource (xxi, 774 pages), illustrations (some color)
- Subjects:
- 664/.85
Chemistry
Fruit -- Processing
Vegetables -- Processing
Cold storage
TECHNOLOGY & ENGINEERING -- Food Science
Cold storage
Fruit -- Processing
Vegetables -- Processing
Science -- Chemistry -- General
Chemistry
Electronic books - Languages:
- English
- ISBNs:
- 9781493970186
1493970186 - Related ISBNs:
- 9781493970162
149397016X - Notes:
- Note: Includes bibliographical references and index.
Note: Online resource; title from PDF title page (SpringerLink, viewed May 18, 2017). - Access Rights:
- Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
- Access Usage:
- Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library HMNTS - ELD.DS.375802
- Ingest File:
- 02_356.xml