Capítulo

Sustainable Processing of Fresh-Cut Fruit and Vegetables

Book ch
Sustainable Food Processing
  • Fecha: 21 octubre 2013
  • Páginas: 219-268
  • ISBN: 9781118634301
  • Tipo de fuente: Libro
  • DOI: 10.1002/9781118634301.ch10
  • Tipo de documento: Capítulo
  • Editorial: Wiley Blackwell
© 2014 by John Wiley & Sons, Ltd. All rights reserved. Consumption of fresh fruit and vegetables is associated with several health benefits including prevention of some cancers and cardiovascular diseases. This chapter discusses various processing technologies for sustainable processing of fruit and vegetables for nutrition security. This chapter summarizes the principles and development of emerging sustainable techniques for the fresh-cut plant products processing industry to improve their overall quality and safety in order to meet the expected market's demand.

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