Fresh-Cut Fruits And Vegetables

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Overview

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics.

ABOUT THE EDITOR:

Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. ABOUT THE EDITOR:Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.

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Editorial Reviews

From The Critics
Sales of produce that has been trimmed or peeled, washed, and packaged for consumers' convenience totaled about $11 billion in 2000, accounting for over 10 percent of the total fresh fruit and vegetable market; sales are expected to continue increasing by 10 to 15 percent annually. Editor Lamikanra (a USDA chemist) provides 14 chapters covering the biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage as well as packaging requirements, production economics, and marketing considerations. The reference is intended for students, food scientists, plant physiologists, microbiologists, chemists, biochemists, chemical engineers, nutritionists, agricultural economists, and molecular biologists. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9781587160301
  • Publisher: Taylor & Francis
  • Publication date: 2/1/2002
  • Pages: 480
  • Product dimensions: 6.14 (w) x 9.21 (h) x 1.06 (d)

Table of Contents

Fresh-cut Produce: Tracks and Trends, Edith H. Garrett

Quality Parameters of Fresh-cut Fruit and Vegetable Products, Adel A. Kader

Overview of the European Fresh-cut Produce Industry, Patrick Varoquaux and Jerome Mazollier

Safety Aspects of Fresh-cut Fruits and Vegetables, William C. Hurst

Physiology of Fresh-cut Fruits and Vegetables, Peter M.A. Toivonen and Jennifer R. DeEll

Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables, Olusola Lamikanra

Microbiology of Fresh-cut Produce, Gillian M. Heard

Microbial Enzymes Associated with Fresh-cut Produce, Jianchi Chen

Preservative Treatments for Fresh-cut Fruits and Vegetables, Elisabeth Garcia and Diane M. Barrett

Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables, Tareq Al-Ati and Joseph H. Hotchkiss

Biotechnology and the Fresh-cut Product Industry, Jennylynd A. James

Flavor and Aroma of Fresh-cut Fruits and Vegetables, John C. Beaulieu and Elizabeth A. Baldwin

Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables, Karen L. Bett

Economic and Market Considerations, Greg Pompelli

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