Fresh-Cut Fruits and Vegetables
Crc Press Inc (Verlag)
978-1-58716-030-1 (ISBN)
Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging 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.
ABOUT THE EDITOR:
Olusola Lamikanra, Ph.D., is a Research Chemist and Lead Scientist at the U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana. He received his B.S. degree from the University of Lagos, Nigeria, and his Ph.D. from the University of Leeds, England. He was Professor in the Division of Agricultural Sciences and Director of the Center for Viticultural Science and Small Farm Development at Florida A&M University, Tallahassee. Dr. Lamikanra is the author of more than 100 publications.
Olusola Lamikanra
Fresh-cut Produce: Tracks and Trends. Quality Parameters of Fresh-cut Fruit and Vegetable Products. Overview of the European Fresh-cut Produce Industry. Safety Aspects of Fresh-cut Fruits and Vegetables. Physiology of Fresh-cut Fruits and Vegetables. Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables. Microbiology of Fresh-cut Produce. Microbial Enzymes Associated with Fresh-cut Produce. Preservative Treatments for Fresh-cut Fruits and Vegetables. Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables. Biotechnology and the Fresh-cut Produce Industry. Flavor and Aroma of Fresh-cut Fruits and Vegetables. Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables. Economic and Market Considerations.
| Erscheint lt. Verlag | 14.2.2002 |
|---|---|
| Zusatzinfo | 10 Halftones, black and white; 104 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1050 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-58716-030-7 / 1587160307 |
| ISBN-13 | 978-1-58716-030-1 / 9781587160301 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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