Advances in Fresh-Cut Fruits and Vegetables Processing edited by Olga Martin-Belloso

Advances in Fresh-Cut Fruits and Vegetables Processing discusses the basics and 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.

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 chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products.

Features:

• Provides thorough, up-to-date coverage of all the major aspects related to fresh-cut fruit and vegetable processing
• Includes extensive coverage on process design, with detailed information about requirements for plants and equipment
• Discusses regulatory issues affecting both safety and technological aspects
• Explains scientific factors affecting sensory quality and consumer perceptions
• Describes the effects of different compounds such as antioxidants, texturizers, and flavoring, that can be used as additives to extend shelf life

Contents

1. The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends
2. Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables
3. Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables
4. Physiology of Fresh-Cut Fruits and Vegetables
5. Factors Affecting Sensory Quality of Fresh-Cut Produce
6. Nutritional and Health Aspects of Fresh‑Cut Vegetables
7. Fruits and Vegetables for the Fresh-Cut Processing Industry
8. Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables,
9. Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables
10. Modified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach
11. Use of Edible Coatings for Fresh-Cut Fruits and Vegetables
12. Hazard Analysis and Critical Control Point and Hygiene Considerations for the Fresh-Cut Produce Industry
13. Process Design, Facility, and Equipment Requirements
14. Quality Assurance of Fresh-Cut Commodities
15. Future Trends in Fresh-Cut Fruit and Vegetable Processing

Index

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