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Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce (Relié)
Edition en anglais
165,90 €
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Résumé
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/MA conditions for fresh and fresh-cut fruit and vegetables. For each commodity, a summary with the requirements and recommendations is presented.
The book is divided into three pans, each one focusing on different aspects of CA/MA. Part one includes fundamental topics related to the physiological and quality effects of CA and MA for fresh and fresh-cut fruit and vegetables. Part two includes the optimal CA/MA conditions and recommendations for selected fresh and fresh-cut fruits, and part three covers the optimal conditions for fresh and fresh-cut vegetables.
This book is a useful reference work for almost anyone involved in postharvest research and education including researchers, students, and technical staff with an interest in the fresh produce and food industries. Anyone working with fresh produce—from academia to industry R&D personnel to extension specialists and trainers—will find this book interesting and useful. Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is relevant for research scientists, students, and industrials working on postharvest quality maintenance of perishable plant food at the level of plant physiology, food packaging, and processing.
Key Features : Provides guidelines and recommendations of CA/MA for the fresh produce industry ; Illustrates benefits and defects caused by CA/MA in a full color book ; Details the specific requirements for the preservation of 50 fruits via CA/MA conditions including the optimum storage conditions and the problems under suboptimal conditions.
The book is divided into three pans, each one focusing on different aspects of CA/MA. Part one includes fundamental topics related to the physiological and quality effects of CA and MA for fresh and fresh-cut fruit and vegetables. Part two includes the optimal CA/MA conditions and recommendations for selected fresh and fresh-cut fruits, and part three covers the optimal conditions for fresh and fresh-cut vegetables.
This book is a useful reference work for almost anyone involved in postharvest research and education including researchers, students, and technical staff with an interest in the fresh produce and food industries. Anyone working with fresh produce—from academia to industry R&D personnel to extension specialists and trainers—will find this book interesting and useful. Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is relevant for research scientists, students, and industrials working on postharvest quality maintenance of perishable plant food at the level of plant physiology, food packaging, and processing.
Key Features : Provides guidelines and recommendations of CA/MA for the fresh produce industry ; Illustrates benefits and defects caused by CA/MA in a full color book ; Details the specific requirements for the preservation of 50 fruits via CA/MA conditions including the optimum storage conditions and the problems under suboptimal conditions.
Fiche technique
- Date de parution : 01/09/2017
- Editeur : Academic press
- ISBN : 978-0-12-804599-2
- EAN : 9780128045992
- Format : Grand Format
- Présentation : Relié
- Nb. de pages : 649 pages
- Poids : 1.17 Kg
- Dimensions : 16,0 cm × 24,0 cm × 3,5 cm
L'éditeur en parle
The reference book for understanding the effective conditions and the correct application of CA/MA.
À propos des auteurs
Maria Isabel Gil is a Research Professor at the Spanish National Research Council (CSIC) at CEBAS Institute in Murcia (Spain). She coordinates an expert group involved in fundamental and applied aspects of preharvest and postharvest factors affecting quality and safety of fresh produce, particularly leafy vegetables. Her research activities are focused on providing high quality fresh vegetables through the selection of varieties, implementation of good agronomic practices, and the optimization of processing operations including disinfection, packaging, and storage conditions.
She has a strong collaboration with producers and fresh-cut processors. Randolph M. Beaudry is a Professor in the Department of Horticulture at Michigan State University. His research program is focused on assessing the quality of harvested plant products and the development of technological interventions to improve quality maintenance. Much of the work is focused on developing protocols for storage using modified atmospheres via controlled atmosphere rooms or in polymeric packages.
Packaging studies include mathematical model development for predicting the performance of packaged produce and the development of active packaging solutions.
She has a strong collaboration with producers and fresh-cut processors. Randolph M. Beaudry is a Professor in the Department of Horticulture at Michigan State University. His research program is focused on assessing the quality of harvested plant products and the development of technological interventions to improve quality maintenance. Much of the work is focused on developing protocols for storage using modified atmospheres via controlled atmosphere rooms or in polymeric packages.
Packaging studies include mathematical model development for predicting the performance of packaged produce and the development of active packaging solutions.
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