Fruit and Vegetable Processing: Improving Quality (Woodhead Publishing in Food Science and Technology). Questo articolo non è disponibile.Fruit and Vegetable Processing: Improving Quality (Woodhead Publishing in Food Science and Technology)

With its distinguished editor and international team of contributors, Fruit and Vegetable Processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. The book discusses measuring quality and maintaining the safety and quality of processing fruit and vegetables. It covers postharvest handling, minimal processing, new modified atmosphere packaging techniques, and the use of edible coatings. In addition, the book discusses new technologies such as high pressure processing and the use of vacuum technology.

Introduction
FRUIT, VEGETABLES AND HEALTH
The health benefits of increased fruit and vegetable consumption, S. Southon and R. Faulks
Antioxidants in fruits, berries and vegetables, I.M. Heinonen and A.S. Meyer
Improving the nutritional quality of processed fruits and vegetables: the case of tomatoes, C. Leoni
MANAGING SAFETY AND QUALITY IN THE SUPPLY CHAIN
Modelling vegetable production: the case of tomatoes, C. Gry and M. Tchamitchian
HACCP systems for fruit and vegetable cultivation, R. Early
Maintaining the postharvest quality of fresh fruits and vegetables, J. Aked
Measuring fresh fruit and vegetable quality: advanced optical methods, R. Cubeddu, A. Pifferi, P. Taroni, and A. Torricelli
Applying advanced instrumental methods: mealiness in fruit, J. Lammertyn, B.E. Verlinden, and B. M Nicolai
Maximising the quality of thermally-processed fruits and vegetables, H.S. Ramaswamy and C.R. Chen
The safety of cooked chilled foods containing vegetables, F. Carlin, Institut National de la Recherche
NEW TECHNOLOGIES TO MAXIMISE QUALITY
Measuring and improving the natural resistance of fruit, J.M. Orea and A. Gonzalez Urena
Improving the shelf-life of vegetables by genetic modification, L.C. Garrett, J.B. Power, and M.R. Davey
Minimal processing of fresh fruit and vegetables, E. Laurila and R Ahvenainen, VTT Biotechnology
New modified atmosphere packaging (MAP) techniques for fresh prepared fruit and vegetables, B.P.F. Day
Edible coatings for fruit, H.J. Park
High pressure (HP) processing of fruit and vegetables, L. Ludikhuyze, A. van Loey, Indrawati, and M. Hendrickx
The use of vacuum technology to improve processed fruits and vegetables, R. Saurel