Minimally Processed Refrigerated Fruits & Vegetables

1. Front Matter

   Pages i-xiii

   PDF

2. Introduction to Minimally Processed Refrigerated Fruits and Vegetables

   • Robert C. Wiley

   Pages 1-14

3. Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables

   • Fatih Yildiz

   Pages 15-65

4. Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables

   • Robert C. Wiley

   Pages 66-134

5. Packaging of Minimally Processed Fruits and Vegetables

   • Donald V. Schlimme, Michael L. Rooney

   Pages 135-182

6. Some Biological and Physical Principles Underlying Modified Atmosphere Packaging

   • Theophanes Solomos

   Pages 183-225

7. Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables

   • Patrick Varoquaux, Robert C. Wiley

   Pages 226-268

8. Microbiological Spoilage and Pathogens in Minimally Processed Refrigerated Fruits and Vegetables

   • Robert E. Brackett

   Pages 269-312

9. Nutritional Quality of Fruits and Vegetables Subject to Minimal Processes

   • Marie A. McCarthy, Ruth H. Matthews

   Pages 313-326

10. Regulatory Issues Associated with Minimally Processed Refrigerated Foods

    • D. M. Dignan

    Pages 327-353

11. Back Matter

    Pages 354-368

    PDF

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.

• Oxidation
• atmosphere
• biological
• distribution
• environment
• enzyme
• enzymes
• food
• fruit
• microbiology
• nutrition
• preservation
• processing
• quality

`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

• Department of Food Science and Technology, College Park, USA

  Robert C. Wiley

Policies and ethics