Minimally Processed Fruits And Vegetables
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Minimally Processed Refrigerated Fruits Vegetables
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Author : R.C. Wiley
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Minimally Processed Refrigerated Fruits Vegetables written by R.C. Wiley and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The overall func tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is included in the title of this book, i.e. MPRefrigerated fruits and vegetables. This swiftly emerging area of processing requires organization and unification of thinking concerning fruit and vegetable food products which are not considered commercially sterile from a classical stand point. Fruits and vegetables require very special attention because of the multitude of enzymic and respiratory factors as well as mi crobiological concerns which impact on the safety of low acid and acidified vegetables and on the economic viability of high acid fruit products of all kinds.
Minimally Processed Fruits And Vegetables
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Author : Stella M. Alzamora
language : en
Publisher:
Release Date : 2005
Minimally Processed Fruits And Vegetables written by Stella M. Alzamora and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with categories.
Minimally Processed Fruits And Vegetables
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Author : Stella Alzamora
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 2000-06-30
Minimally Processed Fruits And Vegetables written by Stella Alzamora and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-06-30 with Business & Economics categories.
An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.
Minimally Processed Refrigerated Fruits And Vegetables
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Author : Fatih Yildiz
language : en
Publisher: Springer
Release Date : 2017-05-11
Minimally Processed Refrigerated Fruits And Vegetables written by Fatih Yildiz and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-11 with Science categories.
The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.
Minimally Processed Foods
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Author : Mohammed Wasim Siddiqui
language : en
Publisher: Springer
Release Date : 2014-10-29
Minimally Processed Foods written by Mohammed Wasim Siddiqui and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-29 with Technology & Engineering categories.
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
Minimally Processed Fruits And Vegetables
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Author : Maria S. Tapia
language : en
Publisher:
Release Date : 2005-01-01
Minimally Processed Fruits And Vegetables written by Maria S. Tapia and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-01 with categories.
Handbook Of Food Preservation
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Author : M. Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2007-07-16
Handbook Of Food Preservation written by M. Shafiur Rahman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-07-16 with Technology & Engineering categories.
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Fresh Cut Fruits And Vegetables
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Author : Mohammed Wasim Siddiqui
language : en
Publisher: Academic Press
Release Date : 2019-11-10
Fresh Cut Fruits And Vegetables written by Mohammed Wasim Siddiqui and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-10 with Medical categories.
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
Fruit And Vegetable Processing
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Author : Wim Jongen
language : en
Publisher: Elsevier
Release Date : 2002-08-13
Fruit And Vegetable Processing written by Wim Jongen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-13 with Technology & Engineering categories.
Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology
Fresh Cut Fruits And Vegetables
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Author : Olusola Lamikanra
language : en
Publisher: CRC Press
Release Date : 2002-02-14
Fresh Cut Fruits And Vegetables written by Olusola Lamikanra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-02-14 with Technology & Engineering categories.
A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights 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 last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.