Fresh-cut fruits and vegetables : technologies and mechanisms for safety control /: technologies and mechanisms for safety control. (2019)

• Record Type: Book
• Further Information: Note: Edited by Mohammed Wasim Siddiqui.
• Editors: Siddiqui, Mohammed Wasim
• Contents: 1. Quality issues and safety concerns of fresh-cut products Quality issues, Browning, Loss of firmness, Nutrient loss, Safety concerns, microbiology 2. Sanitizers Chlorine, Quaternary ammonium compounds, Acidic compounds, Alkaline compounds, Ozone, Hydrogen peroxide 3. Antioxidants Acidulants, Reducing Agents, Chelating agents, Enzyme inhibitors, other anti-brownings 4. Texturizers Calcium, Ethylene blockers, enzyme inhibitors 5. Modified and controlled atmosphere packaging 6. Natural additives with antimicrobial and flavoring potential 7. Natural additives with anti-browning and texturizer potential 8. Fortificants 9. Probiotics 10. Edible coatings 11. Active and intelligent packaging 12. High-pressure processing 13. Microwave heating 14. Ohmic heating 15. Plasma processing 16. Hurdle technology 17. Fresh-cut plant processing design
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2019
• Extent: 1 online resource
• Subjects: 664.800289; Fruit -- Processing; Vegetables -- Processing; Fruit processing plants -- Quality control; Vegetable processing plants -- Quality control; Fruit processing plants -- Sanitation; Vegetable processing plants -- Sanitation
• Languages: English
• ISBNs: 9780128165393
• Related ISBNs: 9780128161845
• Notes: Note: Description based on CIP data; resource not viewed.
• 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.