Minimally Processed Refrigerated Fruits and Vegetables

Part I. Fundamentals

1. Introduction to Minimally Processed Refrigerated (MPR) Fruits and Vegetables
Robert C. Wiley, Fatih Yildiz

2. Aspects of the Biology and Physics Underlying Modified Atmosphere Packaging
Theophanes Solomos

3. Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables
Fatih Yildiz

4. Enzymes in Minimally Processed Fruits and Vegetables
Ayhan Temiz, Dilay K. Ayhan

5. Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables
Patrick Varoquaux, Robert C. Wiley

6. Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
Robert C. Wiley

7. Packaging and Preservation Methods of Minimally Processed Produce
Zehra Ayhan

Part II. Commodities

8. Postharvest Quality and Safety of Fresh-Cut Vegetables
Mustafa Erkan, Işılay Yıldırım

9. Fresh-Cut Fruits
Elif Çandır

10. Minimally Processed Herbs, Spices, Medicinal and Aromatic Plants
Manolya E. Oner

11. Sprouts, Microgreens and “Baby Leaf” Vegetables
Francesco Gioia, Massimiliano Renna, Pietro Santamaria

12. Minimally Processed Mushrooms
Hatıra Taşkın, Saadet Büyükalaca

13. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds
Sajad Mohd Wani, Sabira Amin, Ishrat Javaid, Farooq Ahmad Masoodi, Sajad Ahamd Mir, Shaiq Ahmad Ganai, Fatih Yildiz

14. Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups)
Konstantina Pasvanka, Theodoros Varzakas, Charalampos Proestos

15. Fermented Vegetables
Theodoros Varzakas, George Zakynthinos, Charalampos Proestos, Magdalena Radwanska

Part III. New Technologies

16. New Technologies and Edible Coatings for Minimally Processed and Refrigerated (MPR) Fruits and Vegetables (Fresh Cuts and Freshly Squeezed Juices)
Gürbüz Güneş, Deniz Turan

17. Use of Geographical Information Technologies in a Precision Agriculture Management System for Food Traceability
Muzaffer Kahveci

18. DNA Barcoding for MPR Fruits and Vegetables
Remziye Yilmaz

Part IV. Health and Food Safety

19. Microorganisms Found in MPR and Packaged Produce and Their Detection Methods
Sinem Yavaş Acar, Yeşim Soyer

20. Comparison of HACCP and ISO 22000 in the Ready-to-Eat Fruit and Vegetable Industry in Conjunction with Application of Failure Mode and Effect Analysis (FMEA) and Ishikawa Diagrams
T. Varzakas, E. Manolopoulou

21. Bioactive Compounds of Fruits and Vegetables
Hasan Yalcin, Tugba Dursun Çapar

22. Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables’ Industry
Hülya Ölmez

Keywords: Chemistry, Chemistry/Food Science, general