عنوان

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

electronic

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

Boca Raton, Fla.

CRC Press

2002

467 p. : ill. ; 25 cm.

Includes bibliographical references and index

Olusola Lamikanra

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 12 -- Patrick Varoquaux and Jerome Mazollier -- Chapter 4 -- Safety Aspects of Fresh-cut Fruits and Vegetables54 -- William C. Hurst -- Chapter 5 -- Physiology of Fresh-cut Fruits and Vegetables19 -- Peter M. A. Toivonen and Jennifer R. DeEll -- Chapter 6 -- Enzymatic Effects on Flavor and Texture of Fresh-cut -- Fruits and V egetables521 -- Olusola Lamikanra -- Chapter 7 -- M icrobiology of Fresh-cut Produce781 -- Gillian M. Heard -- Chapter 8 -- Microbial Enzymes Associated with Fresh-cut Produce942 -- Jianchi Chen -- Chapter 9 -- Preservative Treatments for Fresh-cut Fruits and Vegetables762 -- Elisabeth Garcia and Diane M. Barrett -- Chapter 01 -- Application of Packaging and Modified Atmosphere -- to Fresh-cut Fruits and Vegetables503 -- Tareq Al-Ati and Joseph H. Hotchkiss -- Chapter 11 -- Biotechnology and the Fresh-cut Produce Industry 933 -- Jennylynd A. James -- Chapter 21 -- Flavor and Aroma of Fresh-cut Fruits and Vegetables 193 -- John C. Beaulieu and Elizabeth A. Baldwin -- Chapter 31 -- Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables 724 -- Karen L. Bett -- Chapter 41 -- Future Economic and Marketing Considerations 934 -- Greg Pompelli -- Index 4 944

Analysis ، Fruit

Preservation ، Fruit

Analysis ، Vegetables

Preservation ، Vegetables

TI

AU Lamikanra, Olusola