Advances in fresh-cut fruits and vegetables processing

The fresh-cut fruit and vegetables industry: Current situation and market trends, cap.1 Regulatory issues concerning the production of fresh-cut fruits and vegetables, cap.2 Microbiological and safety aspects of fresh-cut fruits and vegetables, cap.3 Physiology of fresh-cut fruits and vegetables, cap.4 Factors affecting sensory quality of fresh-cut produce, cap.5 Nutritional and health aspects of fresh-cut vegetables, cap.6 Fruits and vegetables for the fresh-cut processing industry, cap.7 Treatments to assure safety of fresh-cut fruits and vegetables, cap.8 Use of additives to preserve the quality of fresh-cut fruits, cap.9 Modified atmosphere packaging of fruits and vegetables: modeling approach, cap.10 Use of edible coatings for fresh-cut fruits and vegetables, cap.11 Hazard analysis and critical control point and hygiene considerations for the fresh-cut produce industry, cap.12 Process design, facility and equipment requeriments, cap.13 Quality assurance of fresh-cut commodities, cap.14 Future trends in fresh-cut fruit and vegetable processing, cap.15