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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
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