Fresh-Cut Fruits

Handbook of Fruits and Fruit Processing: Second Edition

Volumn , Issue , 2012, Pages 245-262

  Martín Belloso, Olga ^a   Soliva Fortuny, Robert ^a   Oms Oliu, Gemma ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Atmosphere concentrations for fresh cut fruits; Chemical agents added, for control of browning; Fresh cut fruit processing, and hygienic requirements; Fresh cut fruits, flow diagram of fresh cut produce; Good drainage, in avoiding cross contamination; Minimal processing factors, affecting handling of raw materials; Quality of fresh cut fruits, raw material and other factors; Recent advances, for fresh cut fruit quality maintenance; Softening, factors limiting fresh cut produce shelf life; Traditional new packaging, safety against foodborne pathogens

Indexed keywords

EID: 84887227352     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118352533.ch15     Document Type: Chapter

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