Fruit and Vegetable Flavour

Fruit and Vegetable Flavour
Author: B Brückner,S G Wyllie
Publsiher: Elsevier
Total Pages: 336
Release: 2008-02-29
ISBN 10: 1845694295
ISBN 13: 9781845694296
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Flavour Book Review:

Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit and vegetable products. Opening chapters outline the economic importance of flavour in fruit and vegetables. Part one investigates the formation of fruit and vegetable flavour and how it deteriorates after harvest. Part three contains chapters on flavour management during horticultural and postharvest operations. Chapters discuss the possibilities and limitations for flavour improvement by selection and breeding, and the role of maturity for improved fruit and vegetable flavour. Part four concludes the volume with a discussion of emerging trends in flavour manipulation, especially how knowledge of the genetic background of quality attributes can be applied to flavour improvement. With its team of experienced international contributors Fruit and vegetable flavour: recent advances and future prospects is an essential reference for all those working in the food industry concerned with improving flavour in fruit and vegetables. Reviews the chemical basis of fruit and vegetable flavour and current methods for improvement Discusses the possibilities and limitations for flavour enhancement by selection and breeding Illustrates how knowledge of the genetic background of quality attributes can be applied to flavour improvement

Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors
Author: Y. H. Hui,Feng Chen,Leo M. L. Nollet,Raquel P. F. Guiné,Olga Martín-Belloso,M. Isabel Mínguez-Mosquera,Gopinadhan Paliyath,Fernando L. P. Pessoa,Jean-Luc Le Quéré,Jiwan S. Sidhu,Nirmal K. Sinha,Peggy Stanfield
Publsiher: John Wiley and Sons
Total Pages: 1120
Release: 2010-12-01
ISBN 10: 9781118031858
ISBN 13: 1118031857
Language: EN, FR, DE, ES & NL

Handbook of Fruit and Vegetable Flavors Book Review:

Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables
Author: Olusola Lamikanra
Publsiher: CRC Press
Total Pages: 480
Release: 2002-02-14
ISBN 10: 1420031872
ISBN 13: 9781420031874
Language: EN, FR, DE, ES & NL

Fresh Cut Fruits and Vegetables Book Review:

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.

Handbook of Vegetable Preservation and Processing

Handbook of Vegetable Preservation and Processing
Author: Y. H. Hui,Sue Ghazala,Dee M. Graham,K.D. Murrell,Wai-Kit Nip
Publsiher: CRC Press
Total Pages: 752
Release: 2003-09-12
ISBN 10: 9780203912911
ISBN 13: 0203912918
Language: EN, FR, DE, ES & NL

Handbook of Vegetable Preservation and Processing Book Review:

Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible
Author: Karen Page
Publsiher: Little, Brown
Total Pages: 576
Release: 2014-10-14
ISBN 10: 0316244171
ISBN 13: 9780316244176
Language: EN, FR, DE, ES & NL

The Vegetarian Flavor Bible Book Review:

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Fruit and Vegetable Phytochemicals

Fruit and Vegetable Phytochemicals
Author: Elhadi M. Yahia
Publsiher: John Wiley & Sons
Total Pages: 1488
Release: 2017-11-06
ISBN 10: 1119157943
ISBN 13: 9781119157946
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Phytochemicals Book Review:

Enlarged edition of: Fruit and vegetable phytochemicals: chemistry, nutritional value and stability / [editors] Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzaalez-Aguilar. Ames,, Iowa: Wiley-Blackwell, 2010

Taste Matters

Taste Matters
Author: John Prescott
Publsiher: Reaktion Books
Total Pages: 208
Release: 2013-02-15
ISBN 10: 1861899513
ISBN 13: 9781861899514
Language: EN, FR, DE, ES & NL

Taste Matters Book Review:

The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.

Grow for Flavor

Grow for Flavor
Author: James Wong
Publsiher: Firefly Books
Total Pages: 224
Release: 2016-02-01
ISBN 10: 9781770856691
ISBN 13: 1770856692
Language: EN, FR, DE, ES & NL

Grow for Flavor Book Review:

Gardeners can be disappointed by the insipid flavor of the vegetables and fruit that they have so carefully nurtured. The problem, according to botanist James Wong, is that many conventional gardening practices are based on pure myth or faulty science. They create bumper crops at the expense of flavor and nutrition. It doesn't have to be that way. After trial and error of cutting-edge horticultural techniques and extensive review of more than 2,000 journal papers from around the globe, Wong turns the tables on old-school advice with a radical new system that transforms the flavor and nutrition of homegrown produce. Grow for Flavor shows the simple steps and innovative methods that yield tasty harvests beyond dreams and, best of all, the methods involve less effort, are strictly organic and can be mastered easily by newbie gardeners. The goal is maximum flavor with minimum labor. Consider these examples: For tomatoes 150 percent sweeter with 50 percent more vitamin C, ditch the tomato food and use molasses, aspirin sprays, and a bit of salt water. For strawberries 20 percent bigger with 100 times the aroma, plant in acidic soil in full sun with a skirt of red plastic mulch. For super-healthy berries with 300 percent more antioxidants than grocery store varieties, plant Rubel blueberries. For maximum flavor and sweetness, harvest beets early and carrots late. Grow for Flavor is more than tips from a gardening expert. It overflows with practical information and inspirational advice -- an essential for all gardeners.

Improving the Health Promoting Properties of Fruit and Vegetable Products

Improving the Health Promoting Properties of Fruit and Vegetable Products
Author: F A Tomás-Barberán,M I Gil
Publsiher: Elsevier
Total Pages: 584
Release: 2008-04-23
ISBN 10: 1845694287
ISBN 13: 9781845694289
Language: EN, FR, DE, ES & NL

Improving the Health Promoting Properties of Fruit and Vegetable Products Book Review:

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood. This important collection brings together information on the health-promoting properties of fruit and vegetables. Introductory chapters provide an overview of fruit and vegetable bioactives and consumer attitudes towards fruit and vegetables. Part two discusses the health effects of fruit and vegetables in relation to specific diseases, including cancer, cardiovascular disease, diabetes, obesity and neurodegenerative diseases. The focus in Part three is on understanding fruit and vegetable phytochemicals. Chapters cover physiological and ecological functions and biosynthesis of health-promoting compounds in fruit and vegetables, rapid analysis of phytochemicals in fruit and vegetables and clinical evidence for biological activity of fruit and vegetable phytochemicals. Part four chapters review the effect of pre- and post-harvest technologies on the health-promoting properties of fruit and vegetables. Topics covered include traditional breeding and modern processing techniques and their effect on fruit and vegetable phytochemicals; genetic manipulation of vegetable crops to alleviate diet-related diseases; agronomy and the nutritional quality of fruit; storage and handling of fruit and vegetables for optimal health-related quality and postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses. The final chapters in Part five look at the nutritional quality of particular fruit and vegetable products, such as fresh-cut fruit and vegetables and organic fruit and vegetables. Improving the health-promoting properties of fruit and vegetable products is a valuable reference for those working in the fresh and processed fruit and vegetable sector of the food industry. Provides an overview of fruit and vegetable bioactives Discusses the health effects of fruit and vegetables in relation to specific diseases Reviews the impact of agronomy, post-harvest treatments and processing on the nutritional quality of fresh fruit and vegetables

First Bite

First Bite
Author: Bee Wilson
Publsiher: Basic Books
Total Pages: 352
Release: 2015-12-01
ISBN 10: 0465073905
ISBN 13: 9780465073900
Language: EN, FR, DE, ES & NL

First Bite Book Review:

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

Flavour Development Analysis and Perception in Food and Beverages

Flavour Development  Analysis and Perception in Food and Beverages
Author: J K Parker,Stephen Elmore,Lisa Methven
Publsiher: Elsevier
Total Pages: 448
Release: 2014-11-21
ISBN 10: 1782421114
ISBN 13: 9781782421115
Language: EN, FR, DE, ES & NL

Flavour Development Analysis and Perception in Food and Beverages Book Review:

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. Covers the analysis and characterisation of aromas and taste compounds Examines how aromas can be created and predicted Reviews how different flavours are perceived

Fruit and Vegetables

Fruit and Vegetables
Author: R. B. Duckworth
Publsiher: Elsevier
Total Pages: 330
Release: 2013-10-22
ISBN 10: 1483140423
ISBN 13: 9781483140421
Language: EN, FR, DE, ES & NL

Fruit and Vegetables Book Review:

Fruit and Vegetables provides comprehensive information on fruits and vegetables, which are deemed to be an important part of diets in every part of the world. The book is intended to be a primary source of information for advanced food science students and readers interested in the deep appreciation and understanding of food. The text illustrates the wide range of background material on the study of fruits and vegetables. Subjects on the chemical constitution and structure of fruits and vegetables are covered in Part I, Concerning the Nature of Fruit and Vegetables. Part II deals with the utilization, production, processing and trade of fruits and vegetables. Food technologists, food scientists, chefs, nutritionists, students and those in the food industry will find this book a good reference material.

Generation of Aromas and Flavours

Generation of Aromas and Flavours
Author: Alice Vilela
Publsiher: BoD – Books on Demand
Total Pages: 82
Release: 2018-11-14
ISBN 10: 1789844525
ISBN 13: 9781789844528
Language: EN, FR, DE, ES & NL

Generation of Aromas and Flavours Book Review:

Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.

Fruit and Vegetable Processing

Fruit and Vegetable Processing
Author: Wim Jongen
Publsiher: Elsevier
Total Pages: 408
Release: 2002-08-13
ISBN 10: 1855736640
ISBN 13: 9781855736641
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Processing Book Review:

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research. Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology. With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology

The Flavor Bible

The Flavor Bible
Author: Andrew Dornenburg,Karen Page
Publsiher: Little, Brown
Total Pages: 392
Release: 2008-09-16
ISBN 10: 0316039845
ISBN 13: 9780316039840
Language: EN, FR, DE, ES & NL

The Flavor Bible Book Review:

The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves no to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to: explore the individual roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through the layering of specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more flavor inspiration, look for The Vegetarian Flavor Bible

Flavours and Fragrances

Flavours and Fragrances
Author: Ralf Günter Berger
Publsiher: Springer Science & Business Media
Total Pages: 648
Release: 2007-03-06
ISBN 10: 3540493395
ISBN 13: 9783540493396
Language: EN, FR, DE, ES & NL

Flavours and Fragrances Book Review:

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry. Present technology, the future use of resources and biotechnological approaches for the production of the respective chemical compounds are described. The book has an integrated and interdisciplinary approach on future industrial production and the issues related to this topic.

Glenny s Hand book to the Fruit and Vegetable Garden

Glenny s Hand book to the Fruit and Vegetable Garden
Author: George Glenny
Publsiher: Unknown
Total Pages: 304
Release: 1850
ISBN 10: 1928374650XXX
ISBN 13: UCD:31175017871628
Language: EN, FR, DE, ES & NL

Glenny s Hand book to the Fruit and Vegetable Garden Book Review:

Sensory Evaluation of Food

Sensory Evaluation of Food
Author: Harry T. Lawless,Hildegarde Heymann
Publsiher: Springer Science & Business Media
Total Pages: 596
Release: 2010-09-27
ISBN 10: 9781441964885
ISBN 13: 1441964886
Language: EN, FR, DE, ES & NL

Sensory Evaluation of Food Book Review:

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

The Dorito Effect

The Dorito Effect
Author: Mark Schatzker
Publsiher: Simon and Schuster
Total Pages: 272
Release: 2015-05-05
ISBN 10: 1501116134
ISBN 13: 9781501116131
Language: EN, FR, DE, ES & NL

The Dorito Effect Book Review:

A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

Fruit and Vegetable Storage

Fruit and Vegetable Storage
Author: Anthony Keith Thompson
Publsiher: Springer
Total Pages: 126
Release: 2015-09-21
ISBN 10: 3319235915
ISBN 13: 9783319235912
Language: EN, FR, DE, ES & NL

Fruit and Vegetable Storage Book Review:

This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. The environmental conditions used in storage have a vital influence on the quality, safety and health benefits of fruit and vegetables.