Fresh-cut fruits and vegetables science, technology, and market

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Bibliographic Details
Other Authors Lamikanra, Olusola
Format eBook
LanguageEnglish
Published Boca Raton, Fla. : CRC Press, c2002.
Subjects
Fruit > Analysis.
Fruit > Preservation.
Vegetables > Analysis.
Vegetables > Preservation.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781420031874
DOI10.1201/9781420031874
Physical Description467 p. : ill.

Cover

Table of Contents:
  • Machine generated contents note: Chapter 1
  • Fresh-cut Produce: Tracks and Trends 1
  • Edith H. Garrett
  • Chapter 2
  • Quality Parameters of Fresh-cut Fruit and Vegetable Products 11
  • Adel A. Kader
  • Chapter 3
  • Overview of the European Fresh-cut Produce Industry 21
  • Patrick Varoquaux and Jerome Mazollier
  • Chapter 4
  • Safety Aspects of Fresh-cut Fruits and Vegetables45
  • William C. Hurst
  • Chapter 5
  • Physiology of Fresh-cut Fruits and Vegetables91
  • Peter M. A. Toivonen and Jennifer R. DeEll
  • Chapter 6
  • Enzymatic Effects on Flavor and Texture of Fresh-cut
  • Fruits and V egetables125
  • Olusola Lamikanra
  • Chapter 7
  • M icrobiology of Fresh-cut Produce187
  • Gillian M. Heard
  • Chapter 8
  • Microbial Enzymes Associated with Fresh-cut Produce249
  • Jianchi Chen
  • Chapter 9
  • Preservative Treatments for Fresh-cut Fruits and Vegetables267
  • Elisabeth Garcia and Diane M. Barrett
  • Chapter 10
  • Application of Packaging and Modified Atmosphere
  • to Fresh-cut Fruits and Vegetables305
  • Tareq Al-Ati and Joseph H. Hotchkiss
  • Chapter 11
  • Biotechnology and the Fresh-cut Produce Industry 339
  • Jennylynd A. James
  • Chapter 12
  • Flavor and Aroma of Fresh-cut Fruits and Vegetables 391
  • John C. Beaulieu and Elizabeth A. Baldwin
  • Chapter 13
  • Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables 427
  • Karen L. Bett
  • Chapter 14
  • Future Economic and Marketing Considerations 439
  • Greg Pompelli
  • Index 4 449.

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