ShareEvaluating sensory quality of fresh-cut fruits and vegetables.
Author(s) : BETT K. L.
Type of excerpt: Book chapter
Summary
This document aims to provide a definition and a list of the various characteristics of taste, flavour and texture, for many fruit and vegetables. It describes the protocols to be applied by the experts in charge of assessing the organoleptic characteristics of produce and indicates which factors may affect the results.
Details
- Original title: Evaluating sensory quality of fresh-cut fruits and vegetables.
- Record ID : 2003-2845
- Languages: English
- Source: Fresh-cut fruits and vegetables: science, technology and market.
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (13)
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit;
Vegetables - Keywords: Measurement; Organoleptic property; Fresh produce; Vegetable; Fruit
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Enzymatic effects on flavour and texture of fre...
- Author(s) : LAMIKANRA O.
- Date : 2002
- Languages : English
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La qualità degli ortaggi preparati in IV gamma.
- Author(s) : SENESI E.
- Date : 1996
- Languages : Italian
- Source: Atti IVTPA - vol. 19
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Effect of ethylene on quality of fresh fruits a...
- Author(s) : SALTVEIT M. E.
- Date : 1999/03
- Languages : English
- Source: Postharvest Biol. Technol. - vol. 15 - n. 3
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Vegetable cleaning/cooling system using ozone d...
- Author(s) : IMAKIIRE H., HARUKAWA T.
- Date : 2001/02
- Languages : Japanese
- Source: Refrigeration - vol. 76 - n. 880
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Safety aspects of fresh-cut fruits and vegetables.
- Author(s) : HURST W. C.
- Date : 2002
- Languages : English
View record