Produce Degradation Pathways and Prevention |
O. Lamikara, S. Imam, and D. Ukuku |
CRC Press, Boca Raton, FL, 677 pp. ISBN-10:0-8493-1902-1 (http://www.crcpress.com)
This book is focused on mechanisms of produce degradation and reactions that influence produce quality from production to consumption sites. In addition to the three editors, 36 authors contributed to the 20 chapters covering the following topics: Genomic exploration of produce degradation; Role of cuticles; Maturity, ripening, and quality relationships; Mechanical injury; Packaging; Flavor and volatile metabolism; Produce color and appearance; Nutrient loss; Water relations;
Food additives and preservation technology; Role of pesticides; Microbial ecology; Attachment of pathogens; Bacterial infilteration and internalization; Microbial spoilage; Pseudomonads’ pectolytic enzymes and spoilage; Microbial metabolites; Microstructure of produce degradation; Structure and function of complex carbohydrates; and Temperature effects. Overall, this book is a useful addition to the bookshelf of all those interested in produce quality and safety maintenance from field to fork.
Adel Kader |