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Minimally Processed Refrigerated Fruits and Vegetables

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Cover of 'Minimally Processed Refrigerated Fruits and Vegetables'

Table of Contents

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    Book Overview
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    Chapter 1 Introduction to Minimally Processed Refrigerated (MPR) Fruits and Vegetables
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    Chapter 2 Aspects of the Biology and Physics Underlying Modified Atmosphere Packaging
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    Chapter 3 Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables
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    Chapter 4 Enzymes in Minimally Processed Fruits and Vegetables
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    Chapter 5 Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables
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    Chapter 6 Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables
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    Chapter 7 Packaging and Preservation Methods of Minimally Processed Produce
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    Chapter 8 Postharvest Quality and Safety of Fresh-Cut Vegetables
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    Chapter 9 Fresh-Cut Fruits
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    Chapter 10 Minimally Processed Herbs, Spices, Medicinal and Aromatic Plants
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    Chapter 11 Sprouts, Microgreens and “Baby Leaf” Vegetables
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    Chapter 12 Minimally Processed Mushrooms
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    Chapter 13 Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds
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    Chapter 14 Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups)
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    Chapter 15 Fermented Vegetables
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    Chapter 16 New Technologies and Edible Coatings for Minimally Processed and Refrigerated (MPR) Fruits and Vegetables (Fresh Cuts and Freshly Squeezed Juices)
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    Chapter 17 Use of Geographical Information Technologies in a Precision Agriculture Management System for Food Traceability
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    Chapter 18 DNA Barcoding for MPR Fruits and Vegetables
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    Chapter 19 Microorganisms Found in MPR and Packaged Produce and Their Detection Methods
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    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
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    Chapter 21 Bioactive Compounds of Fruits and Vegetables
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    Chapter 22 Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables’ Industry
Overall attention for this book and its chapters
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Title
Minimally Processed Refrigerated Fruits and Vegetables
Published by
Springer US, January 2017
DOI 10.1007/978-1-4939-7018-6
ISBNs
978-1-4939-7016-2, 978-1-4939-7018-6
Editors

Fatih Yildiz, Robert C. Wiley

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X Demographics

The data shown below were collected from the profiles of 2 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 83 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 83 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 15 18%
Student > Master 11 13%
Student > Bachelor 10 12%
Researcher 5 6%
Student > Doctoral Student 3 4%
Other 9 11%
Unknown 30 36%
Readers by discipline Count As %
Agricultural and Biological Sciences 23 28%
Chemistry 5 6%
Engineering 4 5%
Chemical Engineering 3 4%
Biochemistry, Genetics and Molecular Biology 3 4%
Other 9 11%
Unknown 36 43%