[PDF] Quality Factors of Fruits and Vegetables. Chemistry and Technology Joseph J. Jen (Eds.)

Content: 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.