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Decontamination of Fresh and Minimally Processed Produce

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination;

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Minimally Processed Foods

is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods;

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Application of Radiation in Minimally Processed Food

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Optical Monitoring of Fresh and Processed Agricultural Crops

agro-food management from harvest and storage, to marketing and consumer consumption. Optical Monitoring of Fresh and Processed Agricultural;

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Value Addition of Horticultural Crops

in production. The loss of fresh produce can be minimized by adopting different processing and preservation techniques to convert the fresh vegetables;

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Handling and Preservation of Fruits and Vegetables by Combined Methods for Rural Areas

valuable information on post-harvest handling and marketing operations and storage of fresh and processed products. It provides practical examples;

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Postharvest Handling

or minimally processed products. Features new chapters on packaging, transportation and logistics, and postharvest in the;

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Decontamination in Hospitals and Healthcare

Decontamination in Hospitals and Healthcare brings an understanding of decontamination practices and the development of technologies;

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Decontamination in Hospitals and Healthcare

Decontamination in Hospitals and Healthcare, Second Edition, enables users to obtain detailed knowledge of decontamination practices;

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Microbial Food Safety and Preservation Techniques

, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of pathogens using advanced;

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Microbial Food Safety and Preservation Techniques

, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of pathogens using advanced;

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Food Safety, Fresh Produce & FDA Oversight

of both domestic and imported fresh produce. The authors were asked to examine (1) the resources FDA has spent on fresh produce safety and how it;

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Novel Food Preservation and Microbial Assessment Techniques

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high;

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Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the;

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A Review of Decontamination and Decommissioning Technology Development Programs at the Department of Energy

A Review of Decontamination and Decommissioning Technology Development Programs at the Department of Energy is een boek van Committee on;

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Food Irradiation Research and Technology

decontamination of RTE foods and food safety.;

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In-Pack Processed Foods

of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods;

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A Practical Guide to Decontamination in Healthcare

in Healthcare is a comprehensive training manual, providing practical guidance on all aspects of decontamination including: microbiology and infection;

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Code of Federal Regulations Title 7, Volume 2, January 1, 2016

WITHDRAWAL OF INSPECTION AND GRADING SERVICESPart 51; FRESH FRUITS, VEGETABLES AND OTHER PRODUCTS 1 2 (INSPECTION, CERTIFICATION, AND STANDARDS)Part;

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A Comprehensive Guide to Processed Foods

processing of potato and yam slices, a guide to differently processed Asian rice products, tumbling and massaging as a tool in reformed meat;

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Disinfection and Decontamination

This book describes various methods of decontamination and how the methods work. There is a discussion of the various cleaning and;

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Postharvest Biology and Technology of Horticultural Crops

been made during the last few years to curtail postharvest losses in fresh produce and to ensure food security and safety as well. These;

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Fruit And Vegetable Processing

processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables;

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Developments in High-Pressure Food Processing

high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an;

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Food Hygiene and Toxicology in Ready-to-Eat Foods

, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The;

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Progress in Food Preservation

. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying;

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Aquaculture Microbiology and Biotechnology, Volume Two

, microorganisms and processed seafoods, microbiological safety and quality of processed shrimps and fish and molecular detection of seafood borne human;

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