Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated frui

An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined e

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally pr

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to exte

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their impor