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Minimally Processed Refrigerated Fruits and Vegetables - Robert C. Wiley

Minimally Processed Refrigerated Fruits and Vegetables

By: Robert C. Wiley (Editor)

Hardcover Published: 30th April 1994
ISBN: 9780412055713
Number Of Pages: 368

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The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man­ ufacture, storage, distribution and marketing of minimally pro­ cessed refrigerated (MPR) fruits and vegetables. The overall func­ tion of these foods is to provide a convenient, like-fresh product for food service and retail consumers. A high level of quality accom­ panied by superior safety are essential requisites of MPR fruits and vegetables. Since refrigeration or chilling is essential to the quality and safety of these food products, "refrigeration" is included in the title of this book, i.e. MPRefrigerated fruits and vegetables. This swiftly emerging area of processing requires organization and unification of thinking concerning fruit and vegetable food products which are not considered commercially sterile from a classical stand­ point. Fruits and vegetables require very special attention because of the multitude of enzymic and respiratory factors as well as mi­ crobiological concerns which impact on the safety of low acid and acidified vegetables and on the economic viability of high acid fruit products of all kinds.

Industry Reviews

`At last! The long-awaited book on basic principles to support the burgeoning minimally processed industry has arrived... the book provides the first collection of definitive information on the topic. Belongs on the shelf of anyone working to improve the availability, convenience, quality, and safety of fresh fruits and vegetables.'
Food Technology, November 1995
`An excellent book for scientists, professors, and students who are interested in or associated with lightly processed fruits and vegetables. It should he on the bookshelves of those involved in these products.'
HortScience, February 1995
`An eminently readable compilation of current information in the area of one of the most rapidly growing segments of the food industry. The consistency of style and level of expertise by each of the authors is another fine point about this book readable for newcomers and easily applicable to active researchers in the fieldecommended.'
Journal of Food Quality, 1996

Preface
Contributors List
Introduction to Minimally Processed Refrigerated Fruits and Vegetablesp. 1
Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetablesp. 15
Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetablesp. 66
Packaging of Minimally Processed Fruits and Vegetablesp. 135
Some Biological and Physical Principles Underlying Modified Atmosphere Packagingp. 183
Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetablesp. 226
Microbiological Spoilage and Pathogens in Minimally Processed Refrigerated Fruits and Vegetablesp. 269
Nutritional Quality of Fruits and Vegetables Subject to Minimal Processesp. 313
Regulatory Issues Associated with Minimally Processed Refrigerated Foodsp. 327
Appendixp. 354
Indexp. 358
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780412055713
ISBN-10: 0412055716
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 368
Published: 30th April 1994
Publisher: SPRINGER VERLAG GMBH
Country of Publication: US
Dimensions (cm): 24.28 x 16.56  x 3.3
Weight (kg): 0.74
Edition Type: New edition

Earn 519 Qantas Points
on this Book