Advances in fresh-cut fruits and vegetables processing / edited by Olga Martín-Belloso, Robert Soliva-Fortuny.

Contributor(s):

Series: Food preservation technology seriesPublication details: Boca Raton, FL: CRC Press, c2011.Description: xiii, 410 p. : ill. ; 25 cmISBN:

9781420071214 (hardback)
1420071211 (hardback)

Subject(s):

LOC classification:

TP440 A38 2011

Summary: "Taking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined"-- Provided by publisher.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Books	Main	TP440 A38 2011 (Browse shelf(Opens below))	1	Available		0016677

Includes bibliographical references and index

"Taking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined"-- Provided by publisher.

Summary in Arabic.

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