Fresh-cut Fruits and Vegetables: Science, Technology, and Market
provides a comprehensive reference source for the emerging
fresh-cut fruits and vegetables industry. It focuses on the unique
biochemical, physiological, microbiological, and quality changes in
fresh-cut processing and storage and on the distinct equipment
design, packaging requirements, production economics, and marketing
considerations for fresh-cut products. Based on the extensive
research in this area during the past 10 years, this reference is
the first to cover the complete spectrum of science, technology,
and marketing issues related to this field, including production,
processing, physiology, biochemistry, microbiology, safety,
engineering, sensory, biotechnology, and economics. ABOUT THE
EDITOR:Olusola Lamikanra, Ph.D., is a Research Chemist and Lead
Scientist at the U.S. Department of Agriculture, Agricultural
Research Service, Southern Regional Research Center, New Orleans,
Louisiana. He received his B.S. degree from the University of
Lagos, Nigeria, and his Ph.D. from the University of Leeds,
England. He was Professor in the Division of Agricultural Sciences
and Director of the Center for Viticultural Science and Small Farm
Development at Florida A&M University, Tallahassee. Dr.
Lamikanra is the author of more than 100 publications.
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