Advances in fresh-cut fruits and vegetables processing / edited by Olga Martín-Belloso, Robert Soliva-Fortuny.
Material type:
TextSeries: Food preservation technology seriesPublication details: Boca Raton, FL : CRC Press, 2011.Description: xiii, 410 p. : ill. ; 25 cmISBN: - 9781420071214 (hardback)
- 1420071211 (hardback)
- Advances in fresh cut fruits and vegetables processing
- 664/.8 22
- TP440 .A28 2011
| Item type | Current library | Call number | Status | Barcode | |
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Book
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Meru University Open Shelves | TP440 .A28 2011 (Browse shelf(Opens below)) | Available | 12-5381 | |
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Book
|
Meru University Open Shelves | TP440 .A28 2011 (Browse shelf(Opens below)) | Available | 12-5382 | |
|
Book
|
Meru University Open Shelves | TP440 .A28 2011 (Browse shelf(Opens below)) | Available | 12-5383 |
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| TP374.F6 2011 Food and beverage packaging technology / | TP377.H3 2000 Handbook of sugar refining : | TP440 .A28 2011 Advances in fresh-cut fruits and vegetables processing / | TP440 .A28 2011 Advances in fresh-cut fruits and vegetables processing / | TP440 .A28 2011 Advances in fresh-cut fruits and vegetables processing / | TP440.A5 2000 Minimally processed fruits and vegetables: | TP440.F7 2001 Fruit processing : |
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"--
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