Minimally processed fruits and vegetables : fundamental aspects and applications / Stella M. Alzamora, Maria S. Tapia, Aurelio Lopez-Malo.
Material type: TextSeries: Food engineering series: Publisher: Gaithersburg, Md. : Aspen Publishers, 2000Description: xvi, 360 pages : illustrations ; 26 cmISBN: 0834216728; 9780834216723Subject(s): Fruit -- Storage | Vegetables -- Storage | Fruits -- Entreposage | Legumes -- Entreposage | Fruit -- Storage | Vegetables -- Storage | Aufsatzsammlung | Gemuseverarbeitung | Obstverarbeitung | Processamento de alimentos | Alimentos de origem vegetal (processamento) | Frutas (processamento) | Microbiologia de alimentos | Conservacao de alimentosDDC classification: 664.8 LOC classification: TP440 | .A59 2000Other classification: LEB 100f | LEB 360f | LEB 370f Online resources: Table of contents | Publisher descriptionItem type | Current location | Call number | Status | Date due | Barcode |
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SCST Book Bank | GKVK Library | 664.8 ALZ (Browse shelf) | Available | SCB-1456 |
Includes bibliographical references and index.
Overview / Stella M. Alzamora, Aurelio Lopez-Malo and Maria S. Tapia -- pt. I. Microbiological Aspects. Ch. 1. Hurdle Technology in the Design of Minimally Processed Foods / Lothar Leistner. Ch. 2. Induced Tolerance of Microorganisms to Stress Factors / Grahame W. Gould. Ch. 3. Microbial Ecology of Spoilage and Pathogenic Flora Associated to Fruits and Vegetables / Amaury Martinez, Rosa V. Diaz and Maria S. Tapia. Ch. 4. Use of Sanitizers in Raw Fruit and Vegetable Processing / Larry R. Beuchat. Ch. 5. Tools for Safety Control: HACCP, Risk Assessment, Predictive Microbiology, and Challenge Tests / Maria S. Tapia, Amaury Martinez and Rosa V. Diaz -- pt. II. Physicochemical and Structural Aspects.
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