Fresh-Cut Fruits and Vegetables : Science, Technology and Market
A comprehensive reference for the emerging fresh-cut fruits and vegeta ble industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiologi cal, and quality changes in fresh-cut processing and storage. It highl ights the distinct equipment design, packaging requirements, productio n economics and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, tec hnology and marketing issues related to this field.
- Hardback | 480 pages
- 157.5 x 246.9 x 31.2mm | 843.7g
- 14 Feb 2002
- Technomic Publishing Co ,U.S.
- Technomic Publishing Co
- Lancaster, United States
- 104 black & white illustrations, 10 black & white halftones
Table of contents
Fresh-cut Produce: Tracks and Trends, Edith H. GarrettQuality Parameters of Fresh-cut Fruit and Vegetable Products, Adel A. KaderOverview of the European Fresh-cut Produce Industry, Patrick Varoquaux and Jerome MazollierSafety Aspects of Fresh-cut Fruits and Vegetables, William C. HurstPhysiology of Fresh-cut Fruits and Vegetables, Peter M.A. Toivonen and Jennifer R. DeEllEnzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables, Olusola LamikanraMicrobiology of Fresh-cut Produce, Gillian M. HeardMicrobial Enzymes Associated with Fresh-cut Produce, Jianchi ChenPreservative Treatments for Fresh-cut Fruits and Vegetables, Elisabeth Garcia and Diane M. BarrettApplication of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables, Tareq Al-Ati and Joseph H. HotchkissBiotechnology and the Fresh-cut Product Industry, Jennylynd A. JamesFlavor and Aroma of Fresh-cut Fruits and Vegetables, John C. Beaulieu and Elizabeth A. BaldwinEvaluating Sensory Quality of Fresh-cut Fruits and Vegetables, Karen L. BettEconomic and Market Considerations, Greg Pompelli