Fresh-Cut Fruits and Vegetables

Technologies and Mechanisms for Safety Control
Herausgeber: Siddiqui, Mohammed Wasim

• Broschiertes Buch

Produktdetails

• Verlag: Elsevier Science Publishing Co Inc
• Seitenzahl: 396
• Erscheinungstermin: 8. November 2019
• Englisch
• Abmessung: 235mm x 191mm x 20mm
• Gewicht: 235g
• ISBN-13: 9780128161845
• ISBN-10: 0128161841
• Artikelnr.: 57909330

Inhaltsangabe

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