Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
CITATION STYLE
Yalcin, H., & Çapar, T. D. (2017). Chapter 21 Bioactive Compounds of Fruits and Vegetables. Minimally Processed Refrigerated Fruits and Vegetables, 723–745. https://doi.org/10.1007/978-1-4939-7018-6
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