Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce
Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce

Author: Maria Isabel Gil

Publisher: Academic Press

Published: 2020-02-12

Total Pages: 684

ISBN-13: 012804621X

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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology and technologies to the current application of recommended CA/MAP conditions for fresh and fresh-cut fruits and vegetables. For each commodity, a summary with requirements and recommendations is presented. The book is divided into three parts, with each focusing on different aspects of CA/MA, including fundamental topics on the physiological and quality effects of CA and MAP for fresh and fresh-cut fruits and vegetables, optimal CA/MAP conditions and recommendations, and optimal conditions for fresh-cut fruits and vegetables. - Provides guidelines and recommendations of CA/MAP for the fresh produce industry - Illustrates the benefits and defects caused by CA/MA in full color - Brings more than 54 fruits and vegetables and their respective summary with the requirements and recommendations of CA/MA conditions - Includes the optimal CA/MAP conditions and recommendations for selected fresh fruits and vegetables

Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities
Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities

Author: Elhadi M. Yahia

Publisher: CRC Press

Published: 2009-03-11

Total Pages: 596

ISBN-13: 1420069586

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Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have put the spotlight on these centuries-old technologies. Yet until now, there have been very few

Handbook of Drying for Dairy Products
Handbook of Drying for Dairy Products

Author: C. Anandharamakrishnan

Publisher: John Wiley & Sons

Published: 2017-02-03

Total Pages: 340

ISBN-13: 1118930517

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Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry