Quality factors of fruits and vegetables : chemistry and technology : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 196th National Meeting of the American Chemical Society, Los Angeles, California, September 25-30, 1988 /
| Corporate Authors: | , |
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| Other Authors: | |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
1989.
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| Series: | ACS symposium series ;
405. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Chemical basis of quality factors in fruits and vegetables : an overview / Joseph J. Jen
- Chemistry of color improvement in thermally processed green vegetables / Joachim H. von Elbe and Luke F. LaBorde
- Inhibition of enzymatic browning in fruits and vegetables / Gerald M. Sapers and Kevin B. Hicks
- Polyphenol oxidase activity and enzymatic browning in mushrooms / William H. Flurkey and Janis Ingebrigtsen
- Oxygen- and metal-ion-dependent nonenzymatic browning of grapefruit juice / Joseph Kanner and Nitsa Shapira
- Chemistry of bioregulatory agents : impact on food color / H. Yokoyama and J.H. Keithly
- Enzymes involved in off-aroma formation in broccoli / Miang H. Lim, Patricia J. Velasco, Rose Marie Pangborn, and John R. Whitaker
- Biochemistry and biological removal of limonoid bitterness in citrus juices / Shin Hasegawa
- Applications of chemical kinetic theory to the rate of thermal softening of vegetable tissue / Malcolm C. Bourne
- Structural and compositional changes during processing of dry beans (Phaseolus vulgaris) / Mark A. Uebersax and Songyos Ruengsakulrach
- Function of metal cations in regulating the texture of acidified vegetables / R.F. McFeeters
- Quality and stability of enzymically peeled and sectioned citrus fruit / R.A. Baker and J.H. Bruemmer
- Rheological properties of plant food dispersions / M.A. Rao and C-G. Qiu
- Quality maintenance in fresh fruits and vegetables by controlled atmospheres / Devon Zagory and Adel A. Kader
- Modeling gaseous environment and physiochemical changes of fresh fruits and vegetables in modified atmospheric storage / Manjeet S. Chinnan
- Physicochemical changes and treatments for lightly processed fruits and vegetables / Charles C. Huxsoll, H.R. Bolin, and A.D. King, Jr.
- Chemistry and safety of acidified vegetables / Barry G. Swanson and William R. Bonorden
- Effect of freezing conditions and storage temperature on the stability of frozen green beans / S. Charoenrein and D.S. Reid
- Chemistry and processing of high-quality dehydrated vegetable products / Joseph J. Jen, Gurmail S. Mudahar, and Romeo T. Toledo
- Effect of enzyme treatment on the quality of processed fruit and vegetables / W. Pilnik and A.G.J. Voragen
- Processing and storage influences on the chemical composition and quality of apple, pear, and grape juice concentrates / Ronald E. Wrolstad, David A. Heatherbell, George A. Spanos, Robert W. Durst, Juinn-Chin Hsu, and Brian M. Yorgey
- Chemical changes in citrus juices during concentration processes / R.J. Braddock and G.D. Sadler
- Chemical changes in aseptically processed kiwi fruit nectars / B.S. Luh
- Quality improvement of candied fruits / Andi Ou Chen
- Irradiation processing of fruits and vegetables : status and prospects / James H. Moy
- Effects of gamma irradiation on chemical and sensory evaluation of Cabernet Sauvignon wine / C.L. Caldwell and S.E. Spayd
- Ultrafiltration of fruit juices with metallic membranes / R.L. Thomas and S.F. Barefoot
- Microfiltration of enzyme-treated apricot puree / Marcus R. Hart, Keng C. Ng, and Charles C. Huxsoll
- Recovery and utilization of byproducts from citrus processing wastes / L. Wicker, H.E. Hart, and M.E. Parish
- Applications of biotechnology to the improvement of quality of fruits and vegetables / W.R. Romig and T.J. Orton.