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4. Minimal Processing of Tropical and Subtropical Fruits, Vegetables, Nuts, and Seeds

5. Initial Preparation, Handling, and Distribution of Minimally Processed Refrigerated Fruits and Vegetables

6. Introduction to Minimally Processed Refrigerated (MPR) Fruits and Vegetables

8. Bioactive Compounds of Fruits and Vegetables

9. DNA Barcoding for MPR Fruits and Vegetables

10. 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

11. Environmental Impacts of Minimally Processed Refrigerated Fruits and Vegetables’ Industry

12. New Technologies and Edible Coatings for Minimally Processed and Refrigerated (MPR) Fruits and Vegetables (Fresh Cuts and Freshly Squeezed Juices)

13. Microorganisms Found in MPR and Packaged Produce and Their Detection Methods

14. Fresh-Cut Fruits

15. Use of Geographical Information Technologies in a Precision Agriculture Management System for Food Traceability

16. Postharvest Quality and Safety of Fresh-Cut Vegetables

17. Fermented Vegetables

18. Minimally Processed Fresh Green Beverage Industry (Smoothies, Shakes, Frappes, Pop Ups)

19. Sprouts, Microgreens and 'Baby Leaf' Vegetables

20. Minimally Processed Mushrooms

21. Minimally Processed Herbs, Spices, Medicinal and Aromatic Plants

22. Enzymes in Minimally Processed Fruits and Vegetables

23. Packaging and Preservation Methods of Minimally Processed Produce

24. Preservation Methods for Minimally Processed Refrigerated Fruits and Vegetables

25. Biological and Biochemical Changes in Minimally Processed Refrigerated Fruits and Vegetables

26. Aspects of the Biology and Physics Underlying Modified Atmosphere Packaging

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