دانلود کتاب Fresh-cut fruits and vegetables: technology, physiology, and safety

فهرست مطالب :

Content: Cover
Half Title
Title Page
Copyright Page
Dedication
Table of Contents
SERIES PREFACE
FOREWORD
PREFACE
ACKNOWLEDGMENTS
EDITOR
CONTRIBUTORS
PART I: EMERGING TECHNOLOGIES
1: Technologies to Preserve Fresh-Cut Fruits and Vegetables
2: Pulsed Light Treatment of Fresh-Cut Fruits and Vegetables
3: Hurdle Technology in Fruit Processing
4: Process Design and Equipment for Fresh-Cut Fruit and Vegetable Industry
PART II: PHYSIOLOGY
5: Tissue Structure and Rheological and Texture Characteristics of Minimally Processed Fruits 6: Factors Affecting Quality and Safety of Fresh-Cut Fruits and Vegetables7: Physiology and Quality of Fresh-Cut Produce in CA/MA Storage
8: Effect of Minimal Processing and Applied Treatments on Antioxidant Losses of Tropical Fruits and Vegetables
PART III: PACKAGING
9: Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables
10: Antimicrobial Packaging for Fresh and Fresh-Cut Fruits and Vegetables
11: Gum Arabic-Based Edible Coatings for Fresh Horticultural Produce
PART IV: SAFETY
12: Emerging Sanitation Techniques for Fresh-Cuts 13: Microbial Safety of Fresh-Cut Fruits and Vegetables14: Application of Natural Antimicrobial Compounds to Enhance the Microbial Safety of Fresh and Minimally Processed Produce
15: Chlorine Dioxide in Preservation of Minimally Processed Horticultural Produce
INDEX