Fresh-cut fruits and vegetables: Technologies and mechanisms for safety control
18/02/21 09:03AM
Mohammed Wasim Siddiqui (ed.). Elsevier, 2020, 402 p., ISBN: 9780128165393
Covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented.
