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

Type of monograph: Book

Summary

This book provides a comprehensive reference source for the emerging fresh-cut fruit and vegetable 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. Extract from the table of contents: tracks and trends; quality parameters; overview of the European fresh-cut produce industry; safety aspects; physiology; enzymatic effects on flavour and texture; microbiology; microbial enzymes associated with fresh-cut produce; process control; preservative treatments; application of packaging and modified atmosphere; biotechnology and the fresh-cut produce industry; flavour and aroma; evaluating sensory quality; future economic and marketing considerations.

Details

Original title: Fresh-cut fruits and vegetables: science, technology and market.
Record ID : 2002-3237
Languages: English
Subject: Figures, economy
Publication: CRC Press - United states/United states
Publication date: 2002
ISBN: 1587160307
Source: Source: 480 p. (16 x 24); fig.; tabl.; ref.; index; USD 139.95.
Document available for consultation in the library of the IIR headquarters only.

Links

See book excerpts (14)

Indexing

Themes: History of refrigeration;
Packaging;
Fruit;
Vegetables;
Refrigeration and perishable products: economics and statistics
Keywords: Food industry; Food; Modified atmosphere; Microbiology; Texture; Quality; Statistics; Prediction; Ready to use; Physiology; Market; Vegetable; History; Europe; Packaging; Fruit