Advances in Fresh-Cut Fruits and Vegetables Processing: 1st Edition (Hardback) book cover

Advances in Fresh-Cut Fruits and Vegetables Processing

1st Edition

By Olga Martin-Belloso, Robert Soliva Fortuny

CRC Press

424 pages | 36 B/W Illus.

Purchasing Options:$ = USD
Hardback: 9781420071214
pub: 2010-10-21
eBook (VitalSource) : 9780429150005
pub: 2010-10-21
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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.

Table of Contents

The Fresh-Cut Fruit and Vegetables Industry: Current Situation and Market Trends, M.A. Rojas-Graü, E. Garner, and O. Martín-Belloso

Regulatory Issues Concerning the Production of Fresh-Cut Fruits and Vegetables, M. van der Velde

Microbiological and Safety Aspects of Fresh-Cut Fruits and Vegetables, P. Ragaert, L. Jacxsens, I. Vandekinderen, L. Baert, and F. Devlieghere

Physiology of Fresh-Cut Fruits and Vegetables, E.A. Baldwin and J. Bai

Factors Affecting Sensory Quality of Fresh-Cut Produce, J.C. Beaulieu

Nutritional and Health Aspects of Fresh‑Cut Vegetables, B. De Ancos, C. Sanchez‑Moreno, L. Plaza, and M. Pilar Cano

Fruits and Vegetables for the Fresh-Cut Processing Industry, M. Montero-Calderón and M. Milagro Cerdas-Araya

Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables, M.I. Gil, A. Allende, and M.V. Selma

Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables, J.F. Ayala-Zavala and G.A. González-Aguilar

Modified Atmosphere Packaging of Fruits and Vegetables: Modeling Approach, C. Guillaume, V. Guillard, and N. Gontard

Use of Edible Coatings for Fresh-Cut Fruits and Vegetables, M.A. Rojas-Graü, R. Soliva‑Fortuny, and O. Martín-Belloso

Hazard Analysis and Critical Control Point and Hygiene Considerations for the Fresh-Cut Produce Industry, P. McClure

Process Design, Facility, and Equipment Requirements, A. Turatti

Quality Assurance of Fresh-Cut Commodities, J.M. Garrido

Future Trends in Fresh-Cut Fruit and Vegetable Processing, G. Oms-Oliu and R. Soliva-Fortuny


About the Authors/Editor

University of Lleida, Spain

About the Series

Food Preservation Technology

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