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Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications

AUTHOR: Stella M. Alzamora, et al
ISBN: 0834216728
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Editorial Review

Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications
- Book Review, by Stella M. Alzamora, et al

From Book News, Inc.
A host of international scholars and food processing experts share their research on some of the relevant topics of minimal processing (a variety of technologies that increase the shelf-life of fresh foods while retaining freshness or that improve the quality of long shelf- life products). This book covers the microbiological, physiochemical, and structural aspects of minimal processing, preservation technologies, and legal aspects of minimally processed fruits and vegetables.Book News, Inc.®, Portland, OR

Book Info
Covers selected trends in minimal processing of fruits and vegetables and summarizes scientists' progress in the field that should be known and disseminated to government, industry, and the commercial community. Designed to serve as a reference for those involved in the field and interested in its future potential. DLC: Fruit--Storage.

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Book Review

Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications
- Book Reviews, by Stella M. Alzamora, et al

Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications

FROM THE PUBLISHER

An Aspen Food Engineering Series Book.

This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. Beginning with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.

FROM THE CRITICS

Booknews

A host of international scholars and food processing experts share their research on some of the relevant topics of minimal processing (a variety of technologies that increase the shelf-life of fresh foods while retaining freshness or that improve the quality of long shelf- life products). This book covers the microbiological, physiochemical, and structural aspects of minimal processing, preservation technologies, and legal aspects of minimally processed fruits and vegetables. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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