Minimally Processed Refrigerated Fruits and Vegetables

Part 1. Fundamentals.- Chapter 1. Introduction to Minimally Processed Refrigerated (MPR) Fruits & Vegetables.- Chapter 2. Aspects of Biology and Physics Underlying Modified Atmosphere Packaging.- Chapter 3. Initial Preparation Handling, and Distribution of  Minimally Processed Refrigerated Fruit and Vegetables.- Chapter 4. Enzymes in Minimally Processed Fruits and Vegetables.- Chapter 5. Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables.- Chapter 6.Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables.- Chapter 6. Packaging  and Preservation of Minimally Processed Refrigerated Produce.- Part 2. Commodities.- Chapter 8. Postharvest Quality and Safety of Fresh-cut Vegetables.- Chapter 9. Fresh-cut Fruits.- Chapter10. Minimally processed herbs, spices, medicinal and aromatic, plants.- Chapter 11. Sprouts, Microgreens, and Baby leafs.- Chapter 12. Minimally Processed Mushrooms.- Chapter 13. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts and seeds.- Chapter 14. Minimally processed fresh green beverage industry: Smoothies, Shakes and Frappes.- Chapter 15. Fermented Vegetables.- Part 3. New Technologies.- Chapter 16. New Technologies and Edible Coatings for MPR Fruits and Vegetables.- Chapter 17. Use of Geographical Information Technologies in a Precision Agriculture  Management System for Food Traceability.- Chapter 18. DNA Barcoding for MPR Fruits and Vegetables.- Part 4. Health and Food Safety.- Chapter 19. Microorganisms Found in/on of MPR Packaged Produce and Their Detection Methods.- Chapter 20. Comparison of HACCP and ISO 22000 in the ready to eat fruit and vegetable Industry in conjunction with application of Failure Mode and Effect Analysis (FMEA) and Ishikawa diagrams.- Chapter 21. Health and Physiological Bioactive Compounds in Fruits and Vegetables.- Chapter 22. Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables

Fatih Yildiz   Dr.YILDIZ received his B.S. degree from Atatürk University in Erzurum Turkey. He started his post-gradute studies at the University of Wisconsin, Madison. He got his M.S. and Ph.D. degrees from the University of Maryland in Food Biochemistry in the USA. He worked as a faculty member at the University of Maryland for 5 years.  He was the founding faculty member of  Depertment of Food Engineering, Department of Biotechnology and Department of Biochemisrty at the Middle East Technical University, Ankara,Turkey.  Dr. YILDIZ  worked as a professor at the University of Minnesota, Department of Food Science and Nutrition, in the USA.  He also has done research at INRA, France as a visiting professor. He supervised more then 120 graduate students in these universities.

He has done research projects with FAO, UNIDO, UNICEF,OECD and NATO as project director in the past.

Currently, he is the director of the Mogan International Research Center, Ankara,Turkey, and giving lectures, organizing conferences, supervising  projects throughout the World.

Dr. YILDIZ has published more than 150 research and review papers, in International and National Journals, chapters in several books  as the major author, in addition to editing 4 international books. He was the co-author of the  book entitled "Minimally processed and Refrigerated Fruits and Vegetables" published in 1994, which was a new concept in the food industry. He is the editor of the first book entitled  "Phytoestrogens in Functional Foods " published by CRC, and "Advances in Food Biochemistry", "Development and Manufacture of Yogurt and Other Functional Dairy Products. All these books brought new dimensions to Food Science.