Annotated Bibliography on the Waxing of Fruit and Vegetables
Title | Annotated Bibliography on the Waxing of Fruit and Vegetables PDF eBook |
Author | Muriel Emily Whalley |
Publisher | |
Pages | 8 |
Release | 1936 |
Genre | Fruit |
ISBN |
ARS.
Title | ARS. PDF eBook |
Author | |
Publisher | |
Pages | 642 |
Release | 1964 |
Genre | Agriculture |
ISBN |
Bibliography of Agriculture
Title | Bibliography of Agriculture PDF eBook |
Author | |
Publisher | |
Pages | 1732 |
Release | 1976 |
Genre | Agriculture |
ISBN |
Vegetables and Fruits: Annotated bibliography
Title | Vegetables and Fruits: Annotated bibliography PDF eBook |
Author | |
Publisher | |
Pages | |
Release | 1998 |
Genre | Fruit |
ISBN |
Visualizing Taste
Title | Visualizing Taste PDF eBook |
Author | Ai Hisano |
Publisher | Harvard Studies in Business Hi |
Pages | 345 |
Release | 2019 |
Genre | Business & Economics |
ISBN | 0674983890 |
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider "natural," "fresh," and "wholesome." The yellow of margarine, the red of meat, the bright orange of "natural" oranges--we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them--wholesome, fresh, uniform--has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of "natural" that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers'--and especially female consumers'--sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
Fresh-Cut Fruits and Vegetables
Title | Fresh-Cut Fruits and Vegetables PDF eBook |
Author | Sunil Pareek |
Publisher | CRC Press |
Pages | 624 |
Release | 2016-08-05 |
Genre | Technology & Engineering |
ISBN | 1498729959 |
Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.
Wax and Related Coatings for Horticultural Products
Title | Wax and Related Coatings for Horticultural Products PDF eBook |
Author | Robert E. Hardenburg |
Publisher | |
Pages | 15 |
Release | 1967 |
Genre | Fruit |
ISBN |