Advances In Fresh-cut Fruits And Vegetables Processing (food Preservation Technology)

Advances in Fresh-Cut Fruits and Vegetables Processing FOOD PRESERVATION TECHNOLOGY SERIES Series Editor Gustavo V. Barbosa-Cánovas Advances in Fresh-Cut Fruits and Vegetables Processing Editors: Olga Martín-Belloso and Robert Soliva-Fortuny Cereal Grains: Properties, Processing, and Nutritional Attributes Sergio O. Serna-Saldivar Water Properties of Food, Pharmaceutical, and Biological Materials Maria del Pilar Buera, Jorge Welti-Chanes, Peter J. Lillford, and Horacio R. Corti Food Science and Food Biotechnology Editors: Gustavo F. Gutiérrez-López and Gustavo V. Barbosa-Cánovas Transport Phenomena in Food Processing Editors: Jorge Welti-Chanes, Jorge F. Vélez-Ruiz, and Gustavo V. Barbosa-Cánovas Unit Operations in Food Engineering Albert Ibarz and Gustavo V. Barbosa-Cánovas Engineering and Food for the 21st Century Editors: Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, and José Miguel Aguilera Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries Editors: Pedro Fito, Amparo Chiralt, Jose M. Barat, Walter E. L. Spiess, and Diana Behsnilian Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications Editors: Gustavo V. Barbosa-Cánovas and Q. Howard Zhang Trends in Food Engineering Editors: Jorge E. Lozano, Cristina Añón, Efrén Parada-Arias, and Gustavo V. Barbosa-Cánovas Innovations in Food Processing Editors: Gustavo V. Barbosa-Cánovas and Grahame W. Gould Advances in Fresh-Cut Fruits and Vegetables Processing EDITED BY Olga Martín-Belloso University of Lleida Lleida, Spain Robert Soliva-Fortuny University of Lleida Lleida, Spain Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2011 by Taylor and Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13: 978-1-4200-7123-8 (Ebook-PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanatio