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.
Preface
Chapter 1 : Fresh-cut Produce : Tracks and Trends
Chapter 2 : Quality Parameters of Fresh-cut Fruit and Vegetable Products
Chapter 3 : Overview of the European Fresh-cut Produce Industry
Chapter 4 : Safety Aspects of Fresh-cut Fruits and Vegetables
Chapter 5 : Physiology of Fresh-cut Fruits and Vegetables
Chapter 6 : Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables
Chapter 7 : Microbiology of Fresh-cut Produce
Chapter 8 : Microbial Enzymes Associated with Fresh-cut Produce
Chapter 9 : Preservative Treatments for Fresh-cut Fruits and Vegetables
Chapter 10 : Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables
Chapter 11 : Biotechnology and the Fresh-cut Produce Industry
Chapter 12 : Flavor and Aroma of Fresh-cut Fruits and Vegetables
Chapter 13 : Valuating Sensory Quality of Fresh-cut Fruits and Vegetables
Chapter 14 : Future Economic and Marketing Considerations
Index
