Minimally processed fruits and vegetables: fundamental aspects and applications.

Author(s) : ALZAMORA S. M., TAPIA M. S., LÓPEZ-MALO A.

Type of monograph: Book

Summary

This book attempts to focus on recent findings and some "hot" issues to encourage its integration and application to the broad field of minimal processing. Extract from the table of contents: microbiological aspects (including tools for safety control: HACCP, risk assessment, predictive microbiology and challenge tests); physicochemical and structural aspects; preservation technologies (including improved drying techniques and microwave food processing; minimal processing of fresh produce); developments of minimal processing technologies for fruit preservation in the framework of two multinational projects; legal aspects of refrigerated minimally processed fruits and vegetables.

Details

Original title: Minimally processed fruits and vegetables: fundamental aspects and applications.
Record ID : 2002-1118
Languages: English
Subject: Regulation
Publication: Aspen - United states/United states
Publication date: 2000
ISBN: 0834216728
Source: Source: 376 p. (18 x 26); fig.; tabl.; ref.; index; USD 115.
Document available for consultation in the library of the IIR headquarters only.

Indexing