This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.

Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. - Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms - Presents ways to avoid residue avoidance in packaging and preservation - Includes quality issues of microbial degradation and presents solutions for pre-harvest management

This Is A Comprehensive Book Useful For The Teachers And Industry Of Horticulture And Food Technology. In This Book The First Priority Was Given To The Industry, In View Of The Fact That It Handles Not Only The Most Perishable But Also Some Of The Most Nutritious Food Materials Which Going Waste. The Fruit And Vegetable Preservation Industry Is Still In Its Infancy And The Book Discuss Its Problems And Trying To Solve Them. The Book Is Divided Into 11 Sections, Which Covering A Wide Range Of Topics Like: (1) Raw Materials Including Minor Fruits And Vegetables Their Survey, Quality (2) Advancements In Scientific And Technical Knowledge Of The Indian Fruit And Vegetable Preservation Industry (3) Sanitation And Microbiological Problems In Relation To The Quality And Shelf-Life Of Processes Fruit And Vegetable Products (4) Aditives And Preservatives (5) Nutritive Value Of Preserved Products (6) Containers (Tin, Glass, Plastics, Paper, Etc) For Fruit And Vegetable Products (7) Plant And Equipment In The Procesing Of Fruits And Vegetables (8) Technical Information Service And Publicity For The Indian Fruit And Vegetable Preservation Industry (9) General: Some Other Aspects Of The Industry The Book Will Be Highly Useful For The Industrialists, Teachers, Students And Other Persons Who Are Interested In Preservation Of Fruits And Vegetables. A Select Bibliography And An Exhaustive Subject Index Have Been Appended To The Text.

This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing