↓ Skip to main content
What is this page? Embed badge

Minimally Processed Refrigerated Fruits and Vegetables

Overview of attention for book
Cover of 'Minimally Processed Refrigerated Fruits and Vegetables'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Introduction to Minimally Processed Refrigerated (MPR) Fruits and Vegetables
  3. Altmetric Badge
    Chapter 2 Aspects of the Biology and Physics Underlying Modified Atmosphere Packaging
  4. Altmetric Badge
    Chapter 3 Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables
  5. Altmetric Badge
    Chapter 4 Enzymes in Minimally Processed Fruits and Vegetables
  6. Altmetric Badge
    Chapter 5 Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables
  7. Altmetric Badge
    Chapter 6 Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
  8. Altmetric Badge
    Chapter 7 Packaging and Preservation Methods of Minimally Processed Produce
  9. Altmetric Badge
    Chapter 8 Postharvest Quality and Safety of Fresh-Cut Vegetables
  10. Altmetric Badge
    Chapter 9 Fresh-Cut Fruits
  11. Altmetric Badge
    Chapter 10 Minimally Processed Herbs, Spices, Medicinal and Aromatic Plants
  12. Altmetric Badge
    Chapter 11 Sprouts, Microgreens and “Baby Leaf” Vegetables
  13. Altmetric Badge
    Chapter 12 Minimally Processed Mushrooms
  14. Altmetric Badge
    Chapter 13 Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds
  15. Altmetric Badge
    Chapter 14 Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups)
  16. Altmetric Badge
    Chapter 15 Fermented Vegetables
  17. Altmetric Badge
    Chapter 16 New Technologies and Edible Coatings for Minimally Processed and Refrigerated (MPR) Fruits and Vegetables (Fresh Cuts and Freshly Squeezed Juices)
  18. Altmetric Badge
    Chapter 17 Use of Geographical Information Technologies in a Precision Agriculture Management System for Food Traceability
  19. Altmetric Badge
    Chapter 18 DNA Barcoding for MPR Fruits and Vegetables
  20. Altmetric Badge
    Chapter 19 Microorganisms Found in MPR and Packaged Produce and Their Detection Methods
  21. Altmetric Badge
    Chapter 20 Comparison of HACCP and ISO 22000 in the Ready-to-Eat Fruit and Vegetable Industry in Conjunction with Application of Failure Mode and Effect Analysis (FMEA) and Ishikawa Diagrams
  22. Altmetric Badge
    Chapter 21 Bioactive Compounds of Fruits and Vegetables
  23. Altmetric Badge
    Chapter 22 Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables’ Industry
Overall attention for this book and its chapters
Altmetric Badge

Mentioned by

blogs
1 blog
twitter
2 X users

Readers on

mendeley
83 Mendeley
Summary Blogs X

This page is provided by Altmetric.