000			02042nam a2200397 a 4500
005			20250918145510.0
008			111031s2011 flua b 001 0 eng
020			_a9781420071214 (hbk.) _cRM490.35
020			_a1420071211 (hbk.)
039		9	_a201111211627 _bzabidah _y10-31-2011 _zfarid
040			_aUKM
090			_aTP440.A38
090			_aTP440 _b.A38
245	0	0	_aAdvances in fresh-cut fruits and vegetables processing / _cedited by Olga Mart-Belloso, Robert Soliva-Fortuny.
246	3		_aAdvances in fresh cut fruits and vegetables processing
260			_aBoca Raton, FL : _bCRC Press, _c2011.
300			_axiii, 410 p. : _bill. ; _c25 cm.
490	1		_aFood preservation technology series.
504			_aIncludes bibliographical references and index.
520			_a'Taking a multidisciplinary approach, this work explores the basics and the more recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and the market for these commodities. In addition, the book covers the regulations that affect the quality of the final products and their processing as well as consumers' attitude and sensory perceptions. The design of plants and equipment is also presented, taking into account engineering aspects, safety, and HACCP guidelines. Finally, innovations with regard to healthy and attractive products are examined'-- _cProvided by publisher.
650		0	_aFruit _xProcessing.
650		0	_aVegetables _xProcessing.
650		0	_aFruit _xPreservation.
650		0	_aVegetables _xPreservation.
650		0	_aFood contamination _xPrevention.
700	1		_aMartin-Belloso, Olga.
700	1		_aSoliva-Fortuny, Robert.
830		0	_aFood preservation technology series.
907			_a.b15185990 _b2021-05-28 _c2019-11-12
942			_c01 _n0 _kTP440.A38
914			_avtls003481878
990			_aza
991			_aFakulti Sains & Teknologi (FST)
998			_at _b2011-05-10 _cm _da _feng _gflu _y0 _z.b15185990
999			_c502816 _d502816