Fresh-cut Fruits and Vegetables: Science, Technology and Market Olusola Lamikanra, Research Chemist and Lead Scientist, USDA-ARS, Southern Regional Research Center, New Orleans, LA

   This book provides a comprehensive reference source for the 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.

Contents:
Fresh-cut Produce: Tracks and Trends • Quality Parameters of Fresh-cut Fruit and Vegetable Products • Overview of the European Fresh-cut Industry • Safety Aspects of Fresh-cut F & V • Physiology of Fresh-cut Fruits and Vegetables • Enzymatic Effects on Flavor and Texture of Fresh-cut F & V • Microbiology of Fresh-cut Produce • Preservative Treatments for Fresh-cut F & V • Application of Packaging and Modified Atmosphere to Fresh-cut F & V • Biotechnology and the Fresh-cut Produce Industry • Flavor and Aroma of Fresh-cut F & V • Evaluating Sensory Quality of Fresh-cut F & V • Future Economic and Marketing Considerations.

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480 pages, 2002, Hardbound - ISBN 1-5871-6030-7

Catalog #201
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