Book Description
With its distinguished editor and international team of contributors, Fruit and Vegetable Processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. The book discusses measuring quality and maintaining the safety and quality of processing fruit and vegetables. It covers postharvest handling, minimal processing, new modified atmosphere packaging techniques, and the use of edible coatings. In addition, the book discusses new technologies such as high pressure processing and the use of vacuum technology.
Book Info
Reviews new technologies to improve fruit and vegetable products. Explores how to extend the shelf-life of fruits and vegetables during cultivation, and discusses how to manage safety and quality throughout the supply chain.
Table of Contents
List of contributors
1 Introduction 1
Pt. 1 Fruit, vegetables and health 3
2 Health benefits of increased fruit and vegetable consumption 5
3 Antioxidants in fruits, berries and vegetables 23
4 Improving the nutritional quality of processed fruits and vegetables: the case of tomatoes 52
Pt. 2 Managing safety and quality in the supply chain 67
5 Modelling fruit and vegetable production: the case of tomatoes 69
6 Use of HACCP in fruit and vegetable production and post-harvest pretreatment 91
7 Maintaining the post-harvest quality of fruits and vegetables 119
8 Measuring fresh fruit and vegetable quality: advanced optical methods 150
9 Applying advanced instrumental methods: mealiness in fruit 170
10 Maximising the quality of thermally processed fruits and vegetables 188
11 Safety of cooked chilled foods containing vegetables 215
Pt. 3 New technologies to maximise quality 231
12 Measuring and improving the natural resistance of fruit 233
13 Improving the shelf-life of vegetables by genetic modification 267
14 Minimal processing of fresh fruits and vegetables 288
15 New modified atmosphere packaging (MAP) techniques for fresh prepared fruit and vegetables 310
16 Edible coatings for fruits 331
17 High pressure processing of fruit and vegetables 346
18 The use of vacuum technology to improve processed fruit and vegetables 363
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