Fresh-Cut Fruits and Vegetables: Science, Technology, and Market

by Olusola Lamikanra (Editor)

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 requiremen

Product Details

ISBN-13:	9781040068502
Publisher:	CRC Press
Publication date:	02/14/2002
Sold by:	Barnes & Noble
Format:	eBook
Pages:	480
File size:	2 MB

Table of Contents

Fresh-cut Produce: Tracks and Trends. Quality Parameters of Fresh-cut Fruit and Vegetable Products. Overview of the European Fresh-cut Produce Industry. Safety Aspects of Fresh-cut Fruits and Vegetables. Physiology of Fresh-cut Fruits and Vegetables. Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables. Microbiology of Fresh-cut Produce. Microbial Enzymes Associated with Fresh-cut Produce. Preservative Treatments for Fresh-cut Fruits and Vegetables. Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables. Biotechnology and the Fresh-cut Produce Industry. Flavor and Aroma of Fresh-cut Fruits and Vegetables. Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables. Economic and Market Considerations.

Editorial Reviews

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)