Quality factors of fruits and vegetables : chemistry and technology
著者
書誌事項
Quality factors of fruits and vegetables : chemistry and technology
（ACS symposium series, 405）
American Chemical Society, 1989
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注記
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th National Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988."
Includes bibliographical references and indexes
内容説明・目次
内容説明
This volume reviews the current information on the chemical basis of quality attributes of fruits and vegetables, as well as the latest technological advances in food processing. Among the topics covered in its thirty chapters are colour, flavour, and texture of fruits and vegetables, processing techniques, and quality improvement. In addition, new technologies, such as irradiation processing, ultrafiltration of fruit juices, and applications of biotechnology to the improvement of quality are examined. It serves as an important basic reference in quality control of fresh and processed fruits and vegetables.
目次
- Chemical Basis of Quality Factors in Fruits and Vegetables: An Overview
- Chemistry of Color Improvement in Thermally Processed Green Vegetables
- Inhibition of Enzymatic Browning in Fruits and Vegetables
- Polyphenol Oxidase Activity and Enzymatic Browning in Mushrooms
- Oxygen- and Metal-Ion-Dependent Nonenzymatic Browning of Grapefruit Juice
- Chemistry of Bioregulatory Agents: Impact on Food Color
- Enzymes Involved in Off-Aroma Formation in Broccoli
- Biochemistry and Biological Removal of Limonoid Bitterness in Citrus Juices
- Applications of Chemical Kinetic Theory to the Rate of Thermal Softening of Vegetable Tissue
- Structural and Compositional Changes During Processsing of Dry Beans (Phaseolus vulgaris)
- Function of Metal Cations in Regulating the Texture of Acidified Vegetables
- Quality and Stability of Enzymically Peeling and Sectioned Citrus Fruit
- Rheological Properties of Plant Food Dispersions
- Quality Maintenance in Fresh Fruits and Vegetables by Controlled Atmospheres
- Modeling Gaseous Environment and Physicochemical Changes of Fresh Fruits and Vegtables in Modified Atmospheric Storage
- Physicochemical Changes and Treatments for Lightly Processed Fruits and Vegetables
- Chemistry and Safety of Acidified Vegetables
- Effect of Freezing Conditions and Storage Temperature on the Stability of Frozen Green Beans
- Chemistry and Processing of High-Quality Dehydrated Vegetable Products
- Effect of Enzyme Treatment on the Quality of Processed Fruit and Vegetables
- Processing and Storage Influences on the Chemical Composition and Quality of Apple, Pear, and Grape Juice Concentrates
- Chemical Changes in Citrus Juices During Concentration Processes
- Chemical Changes in Aseptically Processed Kiwi Fruit Nectars
- Quality Improvement of Candied Fruits
- Irradiation Processing of Fruits and Vegetables: Status and Prospects
- Effects of Gamma Irradiation on Chemical and Sensory Evaluation of Cabernet Sauvignon Wine
- Ultrafiltration of Fruit Juices with Metallic Membranes
- Microfiltration of Enzyme-Treated Apricot Puree
- Recovery and Utilization of Byproducts from Citrus Processing Wastes
- Applications of Biotechnology on the Improvement of Quality of Fruits and Vegetables
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