Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce

• Author : Rivka Barkai-Golan,Peter A Follett
• Publisher : Academic Press
• Release Date : 2017-05-29
• ISBN : 9780128110263

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It

• Author : Flávio Roberto Mello Garcia
• Publisher : Springer Nature
• Release Date : 2021-02-08
• ISBN : 9783030626921

Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), the spotted wing drosophila (SWD), is the most important pest affecting berry crop production worldwide. The global fresh fruit trade, coupled with the ability of the larvae to hide inside the fruit undetected until after transportation, facilitate their distribution. SWD is native to Asia, but is increasingly found in other regions: occurrences have been recorded in the Americas and Europe, and Africa, and the insects have the potential to adapt and become established in Oceania.

• Author : Anonim
• Publisher : Elsevier
• Release Date : 2020-08-18
• ISBN : 9780128157824

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

• Author : Mohammed Wasim Siddiqui
• Publisher : Academic Press
• Release Date : 2018-08-13
• ISBN : 9780128126998

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce

• Author : Hemen Sarma,Majeti Narasimha Vara Prasad
• Publisher : John Wiley & Sons
• Release Date : 2021-04-16
• ISBN : 9781119671053

Biosurfactants for a Sustainable Future Explore the state-of-the-art in biosurfactant technology and its applications in environmental remediation, biomedicine, and biotechnology Biosurfactants for a Sustainable Future explores recent developments in biosurfactants and their use in a variety of cutting-edge applications. The book opens a window on the rapid development of microbiology by explaining how microbes and their products are used in advanced medical technology and in the sustainable remediation of emerging environmental contaminants. The book emphasizes the different techniques that are

• Author : Paisan Loaharanu,Paul Thomas
• Publisher : CRC Press
• Release Date : 2020-08-26
• ISBN : 9781000117295

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from

• Author : Vicente M. Gómez-López,Rajeev Bhat
• Publisher : John Wiley & Sons
• Release Date : 2022-01-10
• ISBN : 9781119759515

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods,

• Author : Christopher H. Sommers,Xuetong Fan
• Publisher : John Wiley & Sons
• Release Date : 2008-02-28
• ISBN : 9780470276396

The benefits of food irradiation to the public health have beendescribed extensively by organizations such as the Centers forDisease Control and Prevention in the U.S. and the World HealthOrganization. The American Medical Association and the AmericanDietetic Association have both endorsed the irradiation process.Yet the potential health benefits of irradiation are unknown tomany consumers and food industry representatives who are wary ofirradiated foods due to myth-information from“consumer-advocate” groups. Food Irradiation Research and Technology presents thelatest scientific findings of

• Author : Elazar Fallik
• Publisher : MDPI
• Release Date : 2021-03-19
• ISBN : 9783036503028

Postharvest losses of fresh produce have always been an obstacle in agriculture. About one third of global fresh fruits and vegetables are lost because their quality has dropped below an acceptance limit. The postharvest quality and shelf life of fresh produce are also determined before harvest. However, postharvest quality is also affected by many practices during and after harvest such as temperature management, controlled and modified atmosphere, coatings, physical treatments, biocontrol, and more. This Special Issue on “Postharvest Disease Development:

• Author : M. Selvamuthukumaran
• Publisher : CRC Press
• Release Date : 2021-08-19
• ISBN : 9781000412338

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for

• Author : World Health Organization
• Publisher : Unknown
• Release Date : 1994-01-01
• ISBN : 9241561629

• Author : Adel A. Kader,Rosa Sonya Rolle,Food and Agriculture Organization of the United Nations
• Publisher : Food & Agriculture Org.
• Release Date : 2004
• ISBN : 9251051372

Basic approaches to maintaining the safety and quality of horticultural produce are the same, regardless of the market to which this produce is targeted. This bulletin reviews the factors which contribute to quality and safety deterioration of horticultural produce, and describes approaches to assuring the maintenance of quality and safety throughout the post-harvest chain. Specific examples are given to illustrate the economic implications of investing in and applying proper post-harvest technologies. Criteria for the assessment of post-harvest needs, the selection

• Author : Robert L. Shewfelt,Stanley E. Prussia
• Publisher : Academic Press
• Release Date : 2012-12-02
• ISBN : 9780080925769

Postharvest Handling: A Systems Approach introduces a new concept in the handling of fresh fruits and vegetable. Traditional treatments have been either physiologically based with an emphasis on biological tissue or technologically based with an emphasis on storage and handling. This book integrates all processes from production practices through consumer consumption with an emphasis on understanding market forces and providing fresh product that meets consumer expectations. Postharvest physiologists and technologists across the disciplines of agricultural economics, agricultural engineering, food science

• Author : Robert E. Hardenburg,Alley E. Watada,Chien Yi Wang
• Publisher : Unknown
• Release Date : 1986
• ISBN : UIUC:30112019257200

Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we

• Author : Food and Agriculture Organization of the United Nations
• Publisher : Food & Agriculture Org.
• Release Date : 2003-06-30
• ISBN : 9254041157

One important element of FAO's work is building the capacity of food control personnel, including government authorities and food industry personnel carrying out food quality and safety assurance programmes. Such programmes should include specific food risk control procedures such as the Hazard Analysis and Critical Control Point (HACCP) system. FAO has prepared this manual in an effort to harmonize the approach to training in the HACCP system based on the already harmonized texts and guidelines of the Codex Alimentarius Commission.