New Approaches on Improving the Quality and Safety of Fresh Cut Fruits and Vegetables

文献类型: 外文期刊

第一作者: X. Zhang

作者: X. Zhang

作者机构:

关键词: fresh cut fruits and vegetables;quality;safety

期刊名称:PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE

ISSN:

年卷期:

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收录情况: SCI

摘要: In recent years, fresh cut fruits and vegetables (FCFV) began to be welcomed in the market, however, the challenges for quality and risk of food-borne pathogens have been emerging. This paper is aimed to introduce the present market of FCFV in the world, the main risk factors related to quality and safety of FCFV, and some new approaches that can be used for improving the quality and safety of FCFV like biotech, disinfecting, non-thermal processing technology, biological control, and hurdle technology. In addition, quality and safety assuring system for FCFV is also mentioned for assuring the quality and safety of FCFV products.

分类号: S6

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