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

Journal Title:
Critical reviews in food science and nutrition.
Journal Volume/Issue:
2010 May, v. 50, issue 5
Main Author:
Barrett, Diane M.
Other Authors:
Beaulieu, John C. and Shewfelt, Rob
Format:
Electronic
Language:
English
Subjects:
fresh-cut foods
fruits (food)
raw fruit
raw vegetables
fruit quality
food quality
sensory evaluation
color
flavor
appearance (quality)
texture
nutritive value
nutrient content
food nutrient losses
odors
taste
food composition
quantitative analysis
food acceptability
consumer acceptance
literature reviews
View in NAL's Catalog:
IND44371578