Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce

Written By Maria Isabel Gil
Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce
  • Publsiher : Academic Press
  • Release : 12 February 2020
  • ISBN : 012804621X
  • Pages : 684 pages
  • Rating : 5/5 from 1 reviews
GET THIS BOOKControlled and Modified Atmospheres for Fresh and Fresh Cut Produce


Read or download book entitled Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce written by Maria Isabel Gil which was release on 12 February 2020, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. Provides guidelines and recommendations of CA/MAP for the fresh produce industry Illustrates the benefits and defects caused by CA/MA in full color Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce

Controlled and Modified Atmospheres for Fresh and Fresh Cut Produce
  • Author : Maria Isabel Gil,Randolph M. Beaudry
  • Publisher : Academic Press
  • Release Date : 2020-02-12
  • Total pages : 684
  • ISBN : 012804621X
GET BOOK

Summary : Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a ...

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables

Modified Atmosphere Packaging for Fresh Cut Fruits and Vegetables
  • Author : Aaron L. Brody,Hong Zhuang,Jung H. Han
  • Publisher : John Wiley & Sons
  • Release Date : 2010-12-30
  • Total pages : 352
  • ISBN : 012804621X
GET BOOK

Summary : Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of ...

Innovative Packaging of Fruits and Vegetables Strategies for Safety and Quality Maintenance

Innovative Packaging of Fruits and Vegetables  Strategies for Safety and Quality Maintenance
  • Author : Mohammed Wasim Siddiqui,Mohammed Shafiur Rahman,Ali Abas Wani
  • Publisher : CRC Press
  • Release Date : 2018-05-23
  • Total pages : 356
  • ISBN : 012804621X
GET BOOK

Summary : This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book provides a host of sustainable packaging solutions that deliver protection, branding, consumer attractiveness, and speed to market in a competitive retail environment. ...

Multifunctional and Nanoreinforced Polymers for Food Packaging

Multifunctional and Nanoreinforced Polymers for Food Packaging
  • Author : José-María Lagarón
  • Publisher : Elsevier
  • Release Date : 2011-05-09
  • Total pages : 736
  • ISBN : 012804621X
GET BOOK

Summary : Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers and polymer ...

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-06-08
  • Total pages : 420
  • ISBN : 012804621X
GET BOOK

Summary : Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis ...

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables
  • Author : Sunil Pareek
  • Publisher : CRC Press
  • Release Date : 2016-08-05
  • Total pages : 593
  • ISBN : 012804621X
GET BOOK

Summary : Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to ...

Food Packaging

Food Packaging
  • Author : Gordon L. Robertson
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Total pages : 733
  • ISBN : 012804621X
GET BOOK

Summary : Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide ...

Non thermal Food Engineering Operations

Non thermal Food Engineering Operations
  • Author : Enrique Ortega-Rivas
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-02-25
  • Total pages : 362
  • ISBN : 012804621X
GET BOOK

Summary : A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a ...

Handbook of Food Products Manufacturing 2 Volume Set

Handbook of Food Products Manufacturing  2 Volume Set
  • Author : Nirmal Sinha
  • Publisher : John Wiley and Sons
  • Release Date : 2007-04-27
  • Total pages : 2308
  • ISBN : 012804621X
GET BOOK

Summary : The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides ...

Food Biodeterioration and Preservation

Food Biodeterioration and Preservation
  • Author : Gary S. Tucker
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-30
  • Total pages : 264
  • ISBN : 012804621X
GET BOOK

Summary : Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on ...

Food Preservation and Biodeterioration

Food Preservation and Biodeterioration
  • Author : Gary S. Tucker
  • Publisher : John Wiley & Sons
  • Release Date : 2016-01-22
  • Total pages : 280
  • ISBN : 012804621X
GET BOOK

Summary : Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food ...

Handbook of Food Processing

Handbook of Food Processing
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release Date : 2015-10-22
  • Total pages : 679
  • ISBN : 012804621X
GET BOOK

Summary : Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele...

Handbook of Food Processing Two Volume Set

Handbook of Food Processing  Two Volume Set
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release Date : 2015-11-04
  • Total pages : 1420
  • ISBN : 012804621X
GET BOOK

Summary : Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com...

Edible Films and Coatings

Edible Films and Coatings
  • Author : Maria Pilar Montero Garcia,M. Carmen Gómez-Guillén,M. Elvira López-Caballero,Gustavo V. Barbosa-Cánovas
  • Publisher : CRC Press
  • Release Date : 2016-09-19
  • Total pages : 598
  • ISBN : 012804621X
GET BOOK

Summary : The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling ...

Food Safety Engineering

Food Safety Engineering
  • Author : Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
  • Publisher : Springer Nature
  • Release Date : 2020-05-28
  • Total pages : 760
  • ISBN : 012804621X
GET BOOK

Summary : Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required ...