Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.

Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.- Addresses the need for balance in safety regulation and retaining traditional food options- Includes case studies from around the world to provide practical insight and guidance- Presents suggestions for developing appropriate global safety standards

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products.Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products.Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.

Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.- Addresses the need for balance in safety regulation and retaining traditional food options- Includes case studies from around the world to provide practical insight and guidance- Presents suggestions for developing appropriate global safety standards

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products.Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping nutritional and sensory properties intact. With contributions from experts from industry, research centers, and academia, Advances in Fresh-Cut Fruits and Vegetables Processing collates and presents new scientific data in a comprehensive update on technologies and marketing considerations.Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. The book covers the regulations that affect the quality of the final products and their processing as well as consumers’ attitude and sensory perceptions. The chapters cover the design of plants and equipment, taking into account engineering aspects, safety, and HACCP guidelines. They also examine innovations in creating healthy and attractive products.Use of innovative packaging technology that could improve product quality and shelf life, new fruit mixtures with more variety, incorporation of flavors, or the use of steamer bags for vegetables are just a few considerations that could expand the markets of fresh-cut products. With its focus on science, including biochemical, physiological, microbiological, and quality aspects, as well as heath considerations and consumer science, this book reports on cutting-edge advances and the practical applications of these advances.