Wiley, Robert C.
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
Nyckelord: Chemistry, Chemistry/Food Science, general
- Utgivare
- Wiley, Robert C.
- Yildiz, Fatih
- Utgivare
- Springer
- Utgivningsår
- 2017
- Språk
- en
- Utgåva
- 2nd ed. 2017
- Serie
- Food Engineering Series
- Sidantal
- 21 sidor
- Kategori
- Naturvetenskaper
- Format
- E-bok
- eISBN (PDF)
- 9781493970186
- Tryckt ISBN
- 978-1-4939-7016-2