1st Edition
Fresh-Cut Fruits and Vegetables Science, Technology, and Market
Edited By Olusola Lamikanra
Copyright 2001
480 Pages
104 B/W Illustrations
by
CRC Press
480 Pages
by
CRC Press
Also available as eBook on:
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... Read more
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
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
Biography
Olusola Lamikanra
