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

Fruits et légumes fraîchement coupés : science, technologie et marché.

Auteurs : LAMIKANRA O.

Type de monographie : Ouvrage


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.


  • Titre original : Fresh-cut fruits and vegetables: science, technology and market.
  • Identifiant de la fiche : 2002-3237
  • Langues : Anglais
  • Sujet : Chiffres, économie
  • Édition : Crc press - Etats-unis/Etats-unis
  • Date d'édition : 2002
  • ISBN : 1587160307
  • Disponible à la bibliothèque de l'IIF


Voir les extraits d'ouvrage (14)