An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.
Minimally Processed Fruits and Vegetables
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Inside This Book
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First Sentence:
With increasing process severity, sensory quality of foods usually decreases. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
potential hazards quantitatively, multitarget preservation, processed fruit salads, ervation factors, produce safety initiative, moisture fruit products, glucose impregnated, mesophilic aerobic microorganisms, stress shock proteins, ppm vanillin, microbial food safety hazards, volume fraction impregnated, processed refrigerated fruits, vanillin concentration, processed kiwifruit, vacuum osmotic dehydration, minimally processed salads, bailii inactivation, microbiologic hazards, combined methods technology, hurdle technology, cessed fruits, microbiologic safety, acid sanitizers, native liquid Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, Food Prot, New York, Food Technol, Elsevier Science, Universidad Central de Venezuela, Appl Environ Microbiol, Marcel Dekker, Academic Press, Moisture Control, Food Engr, United States, Granny Smith, Food Engineering, Lett App, Tecnología de Alimentos, Universidad Politécnica, Agric Food Chem, Boca Raton, Control of Potential Hazards, Latin America, Sci Food Agric, Aspen Publishers, Drying Technol, High Pressure Processing of Foods New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
With increasing process severity, sensory quality of foods usually decreases. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
potential hazards quantitatively, multitarget preservation, processed fruit salads, ervation factors, produce safety initiative, moisture fruit products, glucose impregnated, mesophilic aerobic microorganisms, stress shock proteins, ppm vanillin, microbial food safety hazards, volume fraction impregnated, processed refrigerated fruits, vanillin concentration, processed kiwifruit, vacuum osmotic dehydration, minimally processed salads, bailii inactivation, microbiologic hazards, combined methods technology, hurdle technology, cessed fruits, microbiologic safety, acid sanitizers, native liquid Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, Food Prot, New York, Food Technol, Elsevier Science, Universidad Central de Venezuela, Appl Environ Microbiol, Marcel Dekker, Academic Press, Moisture Control, Food Engr, United States, Granny Smith, Food Engineering, Lett App, Tecnología de Alimentos, Universidad Politécnica, Agric Food Chem, Boca Raton, Control of Potential Hazards, Latin America, Sci Food Agric, Aspen Publishers, Drying Technol, High Pressure Processing of Foods New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 62
books:
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6
books
cite this book:
See all 6 books citing this book
- Gould: Food preser- vation (Food Safety Series) by Gould on 11 pages
- New Methods of Food Preservation by Grahame W. Gould on 6 pages
- Handbook of Food Preservation (Food Science and Technology) by M. Shafiur Rahman on 5 pages
- Antimicrobials in Food, Third Edition (Food Science and Technology) by P. Michael Davidson on 5 pages
- Food Preservatives, Second edition by Nicholas J. Russell on 4 pages
See all 62 books this book cites
- Handbook of Food Processing Equipment (Food Engineering Series) by George D. Saravacos in Front Matter
- Crystallization in Foods (Food Engineering Series) by Richard W. Hartel in Front Matter
- Hurdle Technologies: Combination Treatment for Food Stability, Safety and Quality (Food Engineering Series) by Lothar Leistner in Front Matter
- Automatic Control for Food Processing Systems (Food Engineering Series) by Rosana G. Moreira in Front Matter
- Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series) by Jorge E. Lozano in Front Matter
See all 6 books citing this book
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