Fresh-cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control

Fresh-cut Fruits and Vegetables: Technologies and Mechanisms for Safety and Quality 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 the 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 of 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 up to date information on microbial infection, quality preservation, and technology with in depth discussions on safety mechanismsPresents ways to avoid residue avoidance in packaging and preservationIncludes quality issues of microbial degradation and presents solutions for pre-harvest management INDICE: 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

• ISBN: 978-0-12-816184-5
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 316
• Fecha Publicación: 01/01/2020
• Nº Volúmenes: 1
• Idioma: Inglés