TY  - GEN
AU  - Martin-Belloso,Olga
AU  - Soliva-Fortuny,Robert
TI  - Advances in fresh-cut fruits and vegetables processing
SN  - 978-1-4200-7121-4
U1  - 664.8 / A391 
PY  - 2011///
CY  - Boca Raton
PB  - Crc Press
KW  - Atmosferas modificadas
KW  - Contaminacion de alimentos - prevencion
KW  - Frutas - conservacion
KW  - Frutas - procesamiento
KW  - Vegetales - conservacion
KW  - Vegetales - procesamiento
N1  - 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
ER  -