This volume reviews the current information on the chemical basis of quality attributes of fruits and vegetables, as well as the latest technological advances in food processing. Among the topics covered in its thirty chapters are color, flavor, and texture of fruits and vegetables, processing techniques, and quality improvement. In addition, new technologies, such as irradiation processing, ultrafiltration of fruit juices, and applications of biotechnology to the improvement of quality are examined. It serves as an ...
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This volume reviews the current information on the chemical basis of quality attributes of fruits and vegetables, as well as the latest technological advances in food processing. Among the topics covered in its thirty chapters are color, flavor, and texture of fruits and vegetables, processing techniques, and quality improvement. In addition, new technologies, such as irradiation processing, ultrafiltration of fruit juices, and applications of biotechnology to the improvement of quality are examined. It serves as an important basic reference in quality control of fresh and processed fruits and vegetables.
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