Minimally Processed Refrigerated Fruits and Vegetables
The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minim
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Fatih Yildiz Robert C. Wiley Editors
Minimally Processed Refrigerated Fruits and Vegetables Second Edition
Food Engineering Series Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board José Miguel Aguilera, Catholic University, Chile Kezban Candoğan, Ankara University, Turkey Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, UK Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
Springer’s Food Engineering Series is essential to the Food Engineering profession, providing exceptional texts in areas that are necessary for the understanding and development of this constantly evolving discipline. The titles are primarily reference- oriented, targeted to a wide audience including food, mechanical, chemical, and electrical engineers, as well as food scientists and technologists working in the food industry, academia, regulatory industry, or in the design of food manufacturing plants or specialized equipment. More information about this series at http://www.springer.com/series/5996
Fatih Yildiz • Robert C. Wiley Editors
Minimally Processed Refrigerated Fruits and Vegetables Second Edition
Editors Fatih Yildiz
Mogan International Research Center Gölbaşı Ankara, Turkey
Robert C. Wiley Department of Nutrition and Food Science University of Maryland College Park, MD, USA
Department of Food Engineering and Biotechnology Middle East Technical University Ankara, Turkey
ISSN 1571-0297 Food Engineering Series ISBN 978-1-4939-7016-2 ISBN 978-1-4939-7018-6 (eBook) DOI 10.1007/978-1-4939-7018-6 Library of Congress Control Number: 2017937304 © Springer Science+Business Media LLC 1994, 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any
