62. Sensory Properties of Fruits and Vegetables

  1. John R. Whitaker Ph.D.2,
  2. Norman F. Haard Ph.D.3,
  3. Charles F. Shoemaker3 and
  4. R. Paul Singh Ph.D.4
  1. Diane M. Barrett,
  2. Elba Cubero,
  3. Irene Luna-Guzman,
  4. Charlene Wee and
  5. Jean Xavier Guinard

Published Online: 15 APR 2008

DOI: 10.1002/9780470390412.ch62

Food for Health in the Pacific Rim: 3rd International Conference of Food Science and Technology

Food for Health in the Pacific Rim: 3rd International Conference of Food Science and Technology

How to Cite

Barrett, D. M., Cubero, E., Luna-Guzman, I., Wee, C. and Guinard, J. X. (2004) Sensory Properties of Fruits and Vegetables, in Food for Health in the Pacific Rim: 3rd International Conference of Food Science and Technology (eds J. R. Whitaker, N. F. Haard, C. F. Shoemaker and R. P. Singh), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470390412.ch62

Editor Information

  1. 2

    Professor Emeritus, University of California, Davis Department of Food Science and Technology Davis, California

  2. 3

    Professor, University of California, Davis, Department of Food Science and Technology, Davis, California

  3. 4

    Professor, University of California, Davis, Department of Biological and Agricultural Engineering, Davis, California

Author Information

  1. Department of Food Science and Technology, University of California, Davis

Publication History

  1. Published Online: 15 APR 2008
  2. Published Print: 3 DEC 2004

ISBN Information

Print ISBN: 9780917678462

Online ISBN: 9780470390412

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Keywords:

  • fruits;
  • sensory quality;
  • processing technologies;
  • corn lipoxygenase;
  • peroxidase

Summary

This chapter contains section titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions