The process of fruit ripening is normally viewed distinctly in climacteric and non-climacteric
fruits. But, many fruits such as guava, melon, Japanese plum, Asian pear and pepper show …

We review nondestructive techniques for measuring internal and external quality attributes
of fruit and vegetables, such as color, size and shape, flavor, texture, and absence of …

Drying is one of the most prevalent methods to reduce water activity and preserve foods.
However, it is also the most energy-intensive food processing unit operation. Although a …

MicroComputed Tomography has become the gold standard for studying 3D microscopic
structures nondestructively, and this book provides up-to-date coverage of the modality. The …

The impact of sugar (17.6–31.2%) and fat (8.7–15.8%) levels on cookie structure was
studied. Cookie diameter increased and its height decreased with increasing sugar or fat …

Since many years food engineers have attempted to describe physical phenomena such as
heat and mass transfer that occur in food during unit operations by means of mathematical …

Unfavourable gas conditions during controlled atmosphere storage may cause browning
symptoms in 'Braeburn'apple fruit ('Braeburn'browning disorder or BBD). These symptoms …

Concentrations of different gases and volatiles present or produced inside a fruit are
determined by the permeability of the fruit tissue to these compounds. Primarily, surface …

Respiration of bulky plant organs such as roots, tubers, stems, seeds, and fruit depends very
much on oxygen (O2) availability and often follows a Michaelis-Menten-like response. A …

Our understanding of the gas exchange mechanisms in plant organs critically depends on
insights in the three-dimensional (3-D) structural arrangement of cells and voids. Using …