Fresh-Cut Fruits And Vegetables

Fresh-Cut Fruits And Vegetables

Pub. Date:
Taylor & Francis

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Fresh-Cut Fruits And Vegetables

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.

Product Details

ISBN-13: 9781587160301
Publisher: Taylor & Francis
Publication date: 02/01/2002
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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