Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

M. Barrett, Diane; C. Beaulieu, John; Shewfelt, R.L.

doi:10.1080/10408391003626322

Public

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

Published in Critical Reviews in Food Science and Nutrition • Apr 5, 2010

Authors:

Diane M. Barrett

John C. Beaulieu

R.L. Shewfelt

Abstract

The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. In this chapter, desirable and undesirable quality attributes of fresh-cut fruit and vegetable products are reviewed. Both in...

Subject

Flavor

Aroma

Food science

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