Fresh-Cut Fruits and Vegetables: Science, Technology, and Market (Google eBook)
CRC Press, Feb 14, 2002 - Technology & Engineering - 480 pages
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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
activity Agric agricultural biotechnology aroma ascorbic acid Beuchat Biochem Biol broccoli calcium cantaloupe Carlin carrots cell wall chlorine compounds consumer contamination crops cultivars effect enzymatic browning enzymes esters ethylene ethylene production factors film flavor Food Chem food safety Food Sci fresh produce fresh-cut fruits fresh-cut products fruits and vegetables gene genetic engineering genetically modified Gorny growth HACCP harvest hazard increase industry inhibit isozymes Kader kiwifruit lactic acid bacteria lettuce lipoxygenase Listeria Listeria monocytogenes lyase membrane microbial Microbiol microbiological microflora microorganisms minimally processed modified atmosphere modified atmosphere packaging monocytogenes Nguyen-The organisms oxidation pathogens peach pear pectate lyase pectin peeling permeability permselectivity peroxidase phenolic Physiol physiological polygalacturonase polymers polyphenol oxidase Postharvest potato processors protein Pseudomonas reduced respiration rate ripening salads Saltveit sanitation shelf shredded softening soluble species spoilage storage stored substrates surface Technol temperature texture tomato fruit transgenic treatment volatile Watada yeasts