Overview
- Editors:
-
-
Ramdane Dris
-
World Food Ltd., Helsinki, Finland
-
S. Mohan Jain
-
FAO/IAEA Joint Division, International Atomic Energy Agency, Vienna, Austria
Access this book
Other ways to access
Table of contents (17 chapters)
-
-
- Pankaj Kumar Bhowmik, Ramdane Dris
Pages 1-25
-
-
- Volker Böhm, Karin Schlesier
Pages 55-71
-
-
- Lourdes YaÑez, Miguel Armenta, Efrain Mercado, Elhadi M. Yahia, Porfirio Guttierrez
Pages 129-168
-
- Z. Kiss L., J. Bálint, M. Hollá, M. Juhász
Pages 169-198
-
- F. Javier GarcÃa-Ramos, Constantino Valero, Margarita Ruiz-Altisent
Pages 199-231
-
- Domingo Martinez-Romero, Maria Serrano, Angel Carbonell, Salvador Castillo, Fernando Riquelme, Daniel Valero
Pages 233-252
-
- Celia E. Benitez, Norma A. Pensel
Pages 253-293
-
-
- Alfonso A. Gardea, Tania Carvallo, Bethzabet Sastré, Miguel A. MartÃnez-Téllez, Gloria M. Yépiz-Plascencia, Martha DÃaz-Cinco et al.
Pages 307-320
-
- Pilar Barreiro, Margarita Ruiz-Altisent, Constantino Valero, Javier GarcÃa-Ramos
Pages 321-340
-
- Wilfried Schwab, Thomas Raab
Pages 341-369
-
- R. Madakadze, M. Masarirambi, E. Nyakudya
Pages 371-399
-
- Srsanne Huyskens-Keil, Monika Schreiner
Pages 401-449
-
-
- Liesbeth Jacxsens, Frank Devlieghere, Johan Debevere
Pages 473-523
About this book
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
Editors and Affiliations
-
World Food Ltd., Helsinki, Finland
Ramdane Dris
-
FAO/IAEA Joint Division, International Atomic Energy Agency, Vienna, Austria
S. Mohan Jain