Fruits et légumes de quatrième gamme : aspects fondamentaux et applications.

Minimally processed fruits and vegetables: fundamental aspects and applications.

Auteurs : ALZAMORA S. M., TAPIA M. S., LÓPEZ-MALO A.

Type de monographie : Ouvrage

Résumé

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.

Détails

Titre original : Minimally processed fruits and vegetables: fundamental aspects and applications.
Identifiant de la fiche : 2002-1118
Langues : Anglais
Sujet : Réglementation
Édition : Aspen - États-unis/États-unis
Date d'édition : 2000
ISBN : 0834216728
Source : Source : 376 p. (18 x 26); fig.; tabl.; ref.; index; USD 115.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation