film wrapped, 104
financial resources, 276
firmness, 27, 31, 56, 59, 87, 101, 142,
179, 186–195, 229, 274, 303
to the touch, 151, 153, 181, 195
first impression, 162, 187, 290
first-order, 233
fiscal prudence, 232
flavedo, 108
flavonoids, 12
flavor, 1, 4, 9, 11, 16, 27–28, 30–31, 41,
45, 53, 59, 86–87, 98, 102, 112, 129,
144, 147–148, 151–152, 160,
162–163, 165, 179–183, 185,
194–195, 209–212, 214, 218, 242,
256–258, 261, 276, 290
acceptability, 152, 193–194, 298
intensity, 182
volatile, 147
‘Flavr Savr’ tomato, 112
flax, 40
flexibility, 303
Flemish, 167–168
fluorescence, 116
flowers, 28, 129
focal point, 302
focus group, 151, 205, 208, 217, 252–255,
260
food
additives, 45, 252
chain, 141, 158, 248, 252–253, 272,
275, 282
choice, 158–159, 179, 257, 300–301
factor, 165
habit, 158
industry, 10
loss, 272
preparation, 253–255, 258–261, 264
process, 144–145, 282
safety, 230
sector, 270
security, 281
selection, 160
service, 272
value, 110
Food and Agricultural Organization
(FAO), 87
Food Technology Group, 281foodborne disease, 214
forced choice, 148
free amino acid, 110, 114
free radical, 109
freezing damage, 101
French, 167–168
freshness, 98, 100, 102–103, 107, 115,
154, 172, 179, 212, 241
frozen
peas, 216–217
vegetables, 253–254, 256–261, 263–264
fructose, 1866
fruit
juice, 45
mass, 22
selection, 165
set, 27
shape, 22
size, 27
fuel, 279
Fuji, 162–165
functional food, 32, 36, 40
fungal resistance, 25, 27, 41
funnel approach, 252gas
composition, 272
exchange, 91
Gaussian distribution, 139
gene
construct, 39
expression, 22, 24, 29, 31, 34–35, 110,
147
isolation, 25
manipulation, 23, 33, 40
mapping, 22, 25
modification, 24, 27–33, 35, 39,
300–301
pool, 24
promotor, 24, 38
silencing, 24
suppression, 24, 29–31, 34, 39–40
target, 28–29, 41, 122
transfer, 23, 40–41
transformation, 23
General Procrustes Analysis (GPA),
166–169
generic products, 241316 Index2317_Fruit_ch17(idx)_p309 3/6/00 9:16 AM Page 316