Fresh-Cut Vegetables

Handbook of Vegetables and Vegetable Processing

Volumn , Issue , 2011, Pages 219-242

  Krasaekoopt, W ^a   Bhandari, B ^b  

^a ASSUMPTION UNIVERSITY   (Thailand)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Enzymatic browning of leafy vegetables most important defects; Flavor, and tastes like sweet, sour, astringent, bitter, aroma and off flavors; Fresh cut vegetables ready to serve type or ready to cook type; Fresh cut vegetables, minimally processed ready to use trimmed and or peeled, and or cut parts of vegetables; Market for fresh cut ready to eat salads in the United States; Minimal processing, fresh like texture color, and flavor and safe to use quality; Morphological defects sprouting and rooting (onion), elongation (asparagus), and floret opening (broccoli); Physical preservation techniques for fresh cut vegetables; Processing and packaging of vegetables; Typical processing steps fresh cut vegetable preparation

Indexed keywords

EID: 84887134177     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470958346.ch10     Document Type: Chapter

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