Fruit and vegetable processing Technology

About The Book

Fruits and vegetables are not only important components of many processed foods, but also real food in their own right. Growing research has been conducted on their health relevance and methods to preserve desirable intangible and measurable traits. This in-person meeting presents an overview of some of the primary themes of the current investigation. This work takes a multidisciplinary approach to the principles and recent advances in the processing of farm-fresh, pre-cut meals. It progresses logically in the fresh-cut variety and discusses the industry and the market for these items. Products that are both healthy and aesthetically pleasing are another area of focus. Some ideas for expanding the markets for fresh-cut products include using steamer bags for vegetables, creating new natural product blends with greater variety, consolidating flavours, and using innovative packaging technology to increase the quality and shelf life of the products. Focusing on the scientific aspects of cutting-edge breakthroughs and their practical applications, this book covers the biochemical, physiological, microbiological, quality, as well as health considerations and customer science.