Advances in Fresh-Cut Fruits and Vegetables Processing

University of Lleida, Spain

• The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends. Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables. Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables. Physiology of Fresh-Cut Fruits and Vegetables. Factors Affecting Sensory Quality of Fresh-Cut Produce. Nutritional and Health Aspects of Fresh-Cut Vegetables. Fruits and Vegetables for the Fresh-Cut Processing Industry. Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables. Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables. Modified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach. Use of Edible Coatings for Fresh-Cut Fruits and Vegetables. Hazard Analysis and Critical Control Point and Hygiene Considerations for the Fresh-Cut Produce Industry. Process Design, Facility, and Equipment Requirements. Quality Assurance of Fresh-Cut Commodities. Future Trends in Fresh-Cut Fruit and Vegetable Processing. Index.