7. Minimally Processed Fruits and Fruit Products and their Microbiological Safety

  1. Y. H. Hui
  1. C. S. Balla and
  2. J. Farkas

Published Online: 10 DEC 2007

DOI: 10.1002/9780470277737.ch7

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing

How to Cite

Balla, C. S. and Farkas, J. (2006) Minimally Processed Fruits and Fruit Products and their Microbiological Safety, in Handbook of Fruits and Fruit Processing (ed Y. H. Hui), Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470277737.ch7

Publication History

  1. Published Online: 10 DEC 2007
  2. Published Print: 5 JAN 2006

ISBN Information

Print ISBN: 9780813819815

Online ISBN: 9780470277737

SEARCH

Keywords:

  • fruit microbiological safety;
  • processed fruits;
  • processed fruit products;
  • modified atmosphere packaging;
  • minimal pretreatment processing

Summary

This chapter contains section titled:

  • MINIMALLY PROCESSED FOODS

  • MICROBIOLOGICAL SAFETY OF MINIMALLY PROCESSED FOODS

  • NEW METHODS OF MINIMAL PROCESSING WITH MICROBICIDAL EFFECT

  • CONCLUSIONS