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Quality Factors of Fruits and Vegetables: Chemistry & Technology

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1.80 LBS
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Product Description

Fruits and vegetables constitute an important part of the human diet. The current consumer trend is toward fresh, natural, minimally processed and convenient foods. Fruits and vegetables are purchased on the basis of quality factors such as color, flavor, texture and nutritive value. To improve quality, the chemical basis of the quality factors must be understood. Quality Factors of Fruits and Vegetables brings researchers up to date on the work being done to elucidate the chemical basis of quality as well as the latest technological advances in food processing.

Contents:  Chemical basis of quality factors of fruits and vegetables,

Color: Chemistry of color improvement in thermally processed green vegatables, Enzymatic browning, Polyphenol oxidase activity & enzymatic browning in mushrooms, Nonenzymatic browning, Bioregulatory agents,

Flavor: Off-aroma formation in broccoli, Limonoid bitterness in citrus juices,

Texture: Thermal softening of vegetable tissue, Changes during processing, Metal cations, Enzymatically peeled/sectioned citrus, Rheological properties of plant food dispersions,

Storage & Light Processing: Quality by controlled atmospheres, Modified atmospheric storage, Lightly processed fruits & vegetables, Chemistry & safety of acidified vegetables,

Further Processing: Freezing conditions & storage temperature, Dehydrated vegetable products, Enzyme treatment/quality, Processing & storage influences, Citrus juice concentration processes, Aseptically processed kiwi fruit nectars, Candied fruits,

Newer Technology: Irradiation, Chemical & sensory evaluation of wine, Ultrafiltration with metallic membranes, Microfiltration of apricot puree, Byproducts from citrus processing wastes, Improvement of quality, 3 indexes.


Joseph J Jen, 1989, 410 p, illustrated.  (List: $100.00)  $85.00

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