8. Fresh-Cut Fruits

  1. Y. H. Hui
  1. O. Martín-Belloso,
  2. R. Soliva-Fortuny and
  3. G. Oms-Oliu

Published Online: 10 DEC 2007

DOI: 10.1002/9780470277737.ch8

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing

How to Cite

Martín-Belloso, O., Soliva-Fortuny, R. and Oms-Oliu, G. (2006) Fresh-Cut Fruits, in Handbook of Fruits and Fruit Processing (ed Y. H. Hui), Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470277737.ch8

Publication History

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

ISBN Information

Print ISBN: 9780813819815

Online ISBN: 9780470277737

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Keywords:

  • fresh-cut fruit processing;
  • hygienic processing requirements;
  • raw materials;
  • mechanical operations;
  • dipping treatments

Summary

This chapter contains section titled:

  • INTRODUCTION

  • HYGIENIC REQUIREMENTS FOR FRESH-CUT FRUIT PROCESSING FACILITIES

  • QUALITY OF RAW MATERIAL

  • PROCESSING

  • REGULATIONS FOR FRESH-CUT PRODUCE

  • FINAL REMARKS