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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. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed a...
Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Vols. 24-52 include the proceedings of the A.N.A. convention. 1911-39.
This study is unique in that it not only details the actual diplomacy which implemented Italy's decision to remain neutral in August 1914 to her declaration of war in 1915, but also accounts for the domestic and international factors from which this diplomacy flowed. And it places these policies against the necessary backdrop of Italy's prewar position among the great European powers. Renzi has researched this topic from archival sources which were until quite recently unavailable, and has very probably conducted more research on the topic than has been embodied in any previous study.
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