Fresh-cut Fruits and Vegetables: Science, Technology, and Market

Edited by Olusola Lamikanra 
CRC Press  2002  

Hardback  480pp  ISBN 9781587160301      £133.00
  • Includes science, technology, and economic marketing issues
  • Presents the latest research and industrial practice
  • Includes microbiology, safety, and quality parameters
  • Covers production, processing, equipment and process design, and packaging
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.


  • Fresh-cut Produce: Tracks and Trends, Edith H. Garrett
  • Quality Parameters of Fresh-cut Fruit and Vegetable Products, Adel A. Kader
  • Overview of the European Fresh-cut Produce Industry, Patrick Varoquaux and Jerome Mazollier
  • Safety Aspects of Fresh-cut Fruits and Vegetables, William C. Hurst
  • Physiology of Fresh-cut Fruits and Vegetables, Peter M.A. Toivonen and Jennifer R. DeEll
  • Enzymatic Effects on Flavor and Texture of Fresh-cut Fruits and Vegetables, Olusola Lamikanra
  • Microbiology of Fresh-cut Produce, Gillian M. Heard
  • Microbial Enzymes Associated with Fresh-cut Produce, Jianchi Chen
  • Preservative Treatments for Fresh-cut Fruits and Vegetables, Elisabeth Garcia and Diane M. Barrett
  • Application of Packaging and Modified Atmosphere to Fresh-cut Fruits and Vegetables, Tareq Al-Ati and Joseph H. Hotchkiss
  • Biotechnology and the Fresh-cut Product Industry, Jennylynd A. James
  • Flavor and Aroma of Fresh-cut Fruits and Vegetables, John C. Beaulieu and Elizabeth A. Baldwin
  • Evaluating Sensory Quality of Fresh-cut Fruits and Vegetables, Karen L. Bett
  • Economic and Market Considerations, Greg Pompelli
To find similar publications, click on a keyword below:
CRC Press : economics : microbiology : packaging : plant science : quality assurance

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