Fruit and Vegetable Processing Book from C.H.I.P.S.

Minimally Processed Fruits and Vegetables
Fundamental Aspects and Applications
by Stella M Alzamora
Maria S. Tapia
and Aurelio Lopez-Malo

This practical book concentrates on the basic and technical knowledge of minimally processed products. It focuses attention on recent advances of fundamental aspects of the subject as it applies to fruits and vegetables.

Minimal processing includes a wide range of technologies for:

  • preserving short shelf-life vegetable and fruit products while minimizing changes that would alter freshness characteristics
  • improving quality of long shelf-life products
Written by leading experts in the field, this book will be valuable to fruit and vegetable processors, microbiologists, food engineers, refrigeration and packaging experts, etc.


Part I: Microbiological Aspects

Hurdle Technology in the Design of Minimally Processed Foods
Hurdle Approach to Food Preservation
Basic Aspects
Examples for Minimally Processed Foods
Design of Minimally Processed Foods

Induced tolerance of Microorganisms to Stress Factors
Major Stress Factors in Minimal Processing
Reactions to Stress
Virulence of Stressed Microorganisms

Microbial Ecology of Spoilage and Pathogenic Flora Associated to Fruits and Vegetables
Contamination and Spoilage
Pathogenic Flora

Use of Sanitizers in Raw Fruit and Vegetable Processing
Trisodium Phosphate
Quaternary Ammonium Compounds
Hydrogen Peroxide

Tools for Safety Control: HACCP, Risk Assessment, Predictive Microbiology, and Challenge Tests
HACCP and Risk Assessment
Hazard Identification
Predictive Microbiology
Microbial Challenge Tests and Storage Tests

Part II: Physicochemical and Structural Aspects

Chemical and Physicochemical Interactions between Components and Their Influence on Food Stability
Ethylenediaminetetraacetic Acid-Sorbate Interaction
Ascorbic Acid-Humectant Interaction
Sugars-Amino Acids-Sorbates Interaction

Color of Minimally Processed Fruits and Vegetables as Affected by Some Chemical and Biochemical Changes
Phenolic Compounds

Mathematical Modeling of Enzymatic Reactions as Related to Texture after Storage and Mild Preheat Treatments
Texture and Texture-Generating Forces: A Verbal Model
Mathematical Modeling of Enzymes and Texture
Modeling Approach

The Role of Tissue Microstructure in the Textural Characteristics of Minimally Processed Fruits

Key Structure Factors Determinant of Texture
Examination of Plant Tissue Structure
Diversity Within and Between Fruits
Textural Changes: A Microstructural View

Part III: Preservation Technologies
Improved Drying Techniques and Microwave Food Processing
Drying of Foodstuffs
Microwave Food Processing

Vacuum Impregnation of Plant Tissues
Model of Vacuum Impregnation: Equilibrium and Kinetics
Vacuum Impregnation in Fruit Processing

High Hydrostatic Pressure and Minimal Processing
High Hydrostatic Pressure Treatment
Microbial Response to High Hydrostatic Pressure Treatments
High Hydrostatic Pressure and Food-Quality-Related Enzymes
High Hydrostatic Pressure in Combination with Other Treatments

Processing Fruits and Vegetables by Pulsed Electric Field Technology
PEF System
Inactivation Mechanisms
Microbial Inactivation by PEF
Enzyme Inactivation by PEF
Evaluation of PEF as a Pasteurization Technique
Processing of Apple Juice
Processing of Orange Juice

Natural Antimicrobials from Plants
Soruces of Natural Antimicrobials from Plants
Methods for Testing the Efficacy of Antimicrobials
Phenolic Compounds
Other Antimicrobial Compounds form Plants
Interaction with pH and Other Preservation Factors
Application in Foods
Toxicologic Aspects

Use of Biopreservation in Minimal Processing of Vegetables
Use of Lactic Acid Bacteria for Biopreservation
Bacteriocins Produced by Lactic Acid Bacteria
Strategies for the Application of Bacteriocins from Lactic Acid Bacteria for Biopreservation
Natural Occurrence of Bacteriocin-producing Lactic Acid Bacteria to Minimally Processed Vegetables
Legislation Aspects of Biopreservation

Minimal Processing of Fresh Produce
The Key Factors in the Minimal Processing of Fresh Produce
Raw Material
Peeling, Cutting, and Shredding
Cleaning, Washing, and Drying
Browning Inhibition

Part IV: Developments of Minimal Processing Technologies for Fruit Preservation in the Frame of Two Multinational Projects

Minimally Processed Fruits Using Vacuum Impregnation, Natural Antimicrobial Addition, and/or High Pressure Techniques
Technologies Using Vacuum Impregnation Techniques
Technologies Using Natural Antimicrobials
Technologies Using High Hydrostatic Pressures

Part V: Legal Aspects of Minimally Processed Fruits and Vegetables

Regulatory and Safety Aspects of Refrigerated Minimally Processed Fruits and Vegetables: A Review
Minimally Processed Foods in the Market, the Need for Product and Consumer Information
Regulatory Aspects
Present Status on Regulatory Issues for Minimally Processed Foods

List of Sources

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Minimally Processed Fruits and Vegetables
Fundamental Aspects and Applications
by Stella M Alzamora, Maria S. Tapia, and Aurelio Lopez-Malo

2000 • 360 pages • $158.00 + shipping
Texas residents please add 6.75 % sales tax

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