Fresh-cut fruits and vegetables : science, technology, and market

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Bibliographic Information

Fresh-cut fruits and vegetables : science, technology, and market

edited by Olusola Lamikanra

CRC Press, c2002

Available at  / 2 libraries

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Note

Includes bibliographical references and index

HTTP:URL=http://www.loc.gov/catdir/toc/fy031/2001054766.html Information=Table of contents

Contents of Works

  • 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 V egetables / Olusola Lamikanra
  • M icrobiology 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 Produce 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
  • Future Economic and Marketing Considerations / Greg Pompelli

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