Produce Degradation Pathways and Prevention

246 Produce Degradation: Reaction Pathways and their Prevention Ripening of most climacteric fruits is characterized by softenin ...

Nutrient Loss 247 Heat treatment also affects flavor characteristics of fruits and vegetables. For example, titratable acidity d ...

248 Produce Degradation: Reaction Pathways and their Prevention 8.9.4 WAXING Waxing of certain fruits and vegetables reduces the ...

Nutrient Loss 249 inevitable. Intentional losses occur due to intentional removal of parts of fruits and vegetables, for example ...

250 Produce Degradation: Reaction Pathways and their Prevention that should be inhibited or eliminated. It is thus reasonable to ...

Nutrient Loss 251 enzyme activity, and growth and proliferation of microorganisms. Fresh fruits and vegetables are usually packa ...

252 Produce Degradation: Reaction Pathways and their Prevention and controlled solar drying. Sun drying involves exposing produc ...

Nutrient Loss 253 Walker, 2002). They produce lactic acid as the major end product of the fermentation of carbohydrates. They ar ...

254 Produce Degradation: Reaction Pathways and their Prevention vinegar (Battcock and Azam-Ali, 1998). The most commonly known f ...

Nutrient Loss 255 longum, and adolescentis); Enterococcus (facecum and faecalis); and Lactobacillus (acidophilus, paracasei, rha ...

256 Produce Degradation: Reaction Pathways and their Prevention recommend that patients taking bifidobacteria also supplement wi ...

Nutrient Loss 257 In summary, additive use should be determined on the basis of necessity and value for product enhancement. It ...

258 Produce Degradation: Reaction Pathways and their Prevention radiation can inhibit sprouting in potatoes and other foods and ...

Nutrient Loss 259 REFERENCES Aked, J. (2002), Maintaining the post-harvest quality of fruits and vegetables, in Fruit and Vegeta ...

260 Produce Degradation: Reaction Pathways and their Prevention Bowen, P., Chen, L., Stacewics-Sapuntzakis, M., Duncan, C., Shar ...

Nutrient Loss 261 Gaziano, J.M., Manson, J.E., Branch, L.G., Colditz, G.A., Willett. W.C., and Buring, J.E. (1995), A prospectiv ...

262 Produce Degradation: Reaction Pathways and their Prevention Jongen, W.M.F., Fruits and Vegetable Processing: Improving Quali ...

Nutrient Loss 263 Mosha, T.C., Pace, R.D., Adeyeye, S., Mtebe, K., and Laswai, H.S. (1995), Proximate composition and mineral co ...

264 Produce Degradation: Reaction Pathways and their Prevention Salunkhe, D.K. and Kadam, S.S (1991), Introduction, in Potato: P ...

Nutrient Loss 265 Watada, A.E. and Qi, L. (1999), Quality of fresh-cut produce, Postharv. Biol. Technol., 15:201– 205. WHO (1994 ...