Can I read Decontamination of Fresh and Minimally Processed Produce (Gómez-López/Decontamination of Fresh and Minimally Processed Produce) on EtoBox?

Decontamination of Fresh and Minimally Processed Produce (Gómez-López/Decontamination of Fresh and Minimally Processed Produce) by Gómez-López, Vicente M. is a scholarly article available to read on EtoBox.

What is Decontamination of Fresh and Minimally Processed Produce (Gómez-López/Decontamination of Fresh and Minimally Processed Produce) about?

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed. The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation

Author

Gómez-López, Vicente M.

Publisher

Wiley-Blackwell

Published

2012

Language

EN

ISBN

9781118229309