AGRI-FOOD QUALITY II (Special Publications)

Content: 
Front Matter, Page iii
Copyright, Page iv
Preface, Page v
TECHNOLOGICAL INNOVATIONS IN A CHANGING ENVIRONMENT, Pages 3-11
THE NUTRITIONAL ENHANCEMENT OF PLANT-DERIVED FOODS IN EUROPE (“NEODIET”), Pages 12-16
EFFECTS OF PROCESSING ON THE LEVEL AND BIOACTIVITY OF ANTIOXIDANTS IN FOOD PRODUCTS, Pages 17-21
SLOVAK FOOD DATA BANK, Pages 22-24
THE ECONOMY OF GOOD VEGETABLE PRODUCTION IN OPEN CULTIVATION, Pages 25-27
PUBLIC UNDERSTANDING OF FOOD SCIENCE AND CONSUMER ACCEPTANCE OF NOVEL PRODUCTS, Pages 31-34
CONSUMER QUALITY PERCEPTION AND ATTITUDE TOWARDS QUALITY CONTROL OF VEGETABLES FROM FIELD TO TABLE, Pages 35-39
AN INTERACTIVE NEURAL NETWORK FOR ANALYSING THE FOOD CONSUMER BEHAVIOUR STABILITY, Pages 40-44
INTEGRATED AND ORGANIC PRODUCTION, ROUTES TO SUSTAINABLE QUALITY PRODUCTION, Pages 47-51
LOW NITROGEN FERTILIZATION MAINTAINS THE INTERNAL QUALITY OF SWEDES, Pages 52-56
N UPTAKE BY CABBAGE, CARROT AND ONION, Pages 57-59
BRASSICA VEGETABLES: RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND IN VITRO CALCIUM AVAILABILITY, Pages 60-62
IPM IS AN ESSENTIAL PART OF SUSTAINABLE PRODUCTION AND QUALITY MANAGEMENT OF FIELD VEGETABLES, Pages 63-67
TOWARDS SUSTAINABLE PRODUCTION OF PROTEIN-RICH FOODS, Pages 68-70
MANAGEMENT OF BRASSICA CROP RESIDUES TO DECREASE N LEACHING, WEEDS AND CABBAGE FLIES, Pages 71-72
ASSESSMENT OF THE QUALITY OF POTATOES FROM ORGANIC FARMING, Pages 73-75
EFFECT OF CROP ROTATION ON STORAGE DISEASES OF CARROT, Pages 76-78
GESSI: A GENERIC ENZYME SYSTEM ON STIMULATION AND INACTIVATION DURING STORAGE AND PROCESSING, Pages 81-86
A NOVEL APPROACH TO CONTROL CELL SEPARATION IN RELATION TO TEXTURE OF FRUITS AND VEGETABLES, Pages 87-91
Optimal Quality Control in Potato Storage, Pages 92-96
INTEGRATED TREATMENTS FOR APPLE SUPERFICIAL SCALD PREVENTION, Pages 97-101
THE EFFECT OF MATURITY AT HARVEST ON POTATO QUALITY DURING STORAGE, Pages 102-106
HEAT-INDUCED CHANGES IN CELL WALL POLYSACCHARIDES OF VEGETABLES IN RELATION TO TEXTURE, Pages 107-109
THE QUALITY AND SHELF LIFE OF SOME NEW FINNISH STRAWBERRY VARIETIES, Pages 110-114
QUALITY CHANGES IN MINIMALLY PROCESSED ‘ROMAINE’ LETTUCE AS AFFECTED BY SEVERAL TREATMENTS, Pages 115-118
PHYSICAL METHODS FOR PREDICTION OF RIPENING OF APRICOTS, Pages 119-124
EFFECT OF CALCIUM AND PRESTORAGE HEAT-TREATMENTS ON THE STORAGE BEHAVIOUR OF ‘RAIKE’ and ‘RED ATLAS’ APPLES, Pages 125-127
NITROGEN AND CALCIUM STATUS IN LEAVES AND FRUITS OF APPLE TREES GROWN IN THE ALAND ISLANDS, Pages 128-129
CURRENT STATE AND FUTURE REQUIREMENTS OF THE IRISH VEGETABLE INDUSTRY, Pages 130-133
CHANGES IN THE CHEMICAL AND SENSORY QUALITY OF GREEN PEAS DURING DEVELOPMENT, Pages 134-137
DO CHANGES IN CHEMICAL COMPOSITION DURING STORAGE OF RAW ONIONS (ALLIUM CEPA) INFLUENCE THE QUALITY OF DEEP FAT FRIED ONIONS?, Pages 138-141
POSTHARVEST QUALITY OF STRAWBERRIES, Pages 142-145
THE EFFECT OF CULTIVAR AND STORAGE ON THE QUALITY OF POTATO, Pages 146-149
NUTRITIONAL VALUE OF SOME POLISH VEGETABLE AND FRUIT-VEGETABLE MIXED JUICES, Pages 150-153
EFFECT OF EXTRUSION ON THE NUTRITIONAL QUALITY OF PHASEOLUS VULGARIS BEAN FLOUR, Pages 154-156
STORAGE CONDITIONS IN THE NORWEGIAN DISTRIBUTION OF FRESH PRODUCE, Pages 157-160
FREEZING SUITABILITY OF SOME SNAP BEAN (PHASEOLUS VULGARIS) AND PEPPER (CAPSICUM ANNUM) VARIETIES, Pages 161-166
THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE SHELF LIFE OF STRAWBERRIES, Pages 167-170
EFFECT OF PRESSURE-COOKING AND EXTRUSION-COOKING ON CELL WALLS OF ONION WASTE, Pages 171-173
EFFECT OF THREE TEMPERATURES OF STORAGE ON THE ACTIVITIES OF POLYPHENOLOXIDASE AND PEROXIDASE IN MAMEY SAPOTE FRUITS (Pouteria sapota), Pages 174-176
SOME ASPECTS REGARDING MODIFIED ATMOSPHERE PACKAGING OF MUSHROOMS, Pages 177-181
Effect of Low Temperatures Over PG Activity and Firmness in Zucchini Squash (Cucurbita pepo L), Pages 182-184
Exogenous Polyamines Reduce Chilling Injury and Polygalacturonase Activity in Zucchini Squash (Cucurbita Pepo L.), Pages 185-187
DEVELOPMENT OF A FIRMNESS MEASUREMENT DEVICE FOR USE IN AUCTIONS - RELATION BETWEEN OBJECTIVE AND SUBJECTIVE ACCEPTANCE LIMITS FOR FIRMNESS OF TOMATOES, Pages 188-192
EFFECT OF ETHYLENE ON SENSORY QUALITY OF CARROTS, Pages 193-196
ALTERNATIVE INHIBITION OF ENZYMATIC BROWNING OF APPLE SLICES, Pages 197-201
THE EFFECT OF PRE-HARVEST PRACTICE ON THE MICROBIOLOGICAL QUALITY OF BERRIES AND VEGETABLES, Pages 205-207
THE EFFECT OF ROOTSTOCK ON YIELD AND QUALITY OF APPLES, CV. MUTSU, Pages 208-212
THE EFFECT OF HARVESTING TIME AND NITROGEN FERTILISATION ON ENZYMATIC BROWNING IN POTATO DURING STORAGE, Pages 213-217
EFFECTS OF PHYSICAL WEED CONTROL ON CARROT AND ONION QUALITY, Pages 218-221
BIOACTIVE SUBSTANCES IN CRUCIFEROUS PRODUCTS, Pages 222-226
OPTIMAL HARVEST TIME OF CARROT AND WHITE CABBAGE FOR STORAGE, Pages 227-231
COMPARISON OF HEAVY METAL UPTAKE IN DIFFERENT VEGETABLES AND OTHER CROPS, Pages 232-234
CADMIUM IN SWEDISH CARROTS, Pages 235-237
EFFECT OF HARVEST TIME ON THE SENSORY QUALITY OF WHITE CABBAGE, Pages 238-241
NONDESTRUCTIVE TECHNIQUES FOR QUALITY EVALUATION OF FRUITS, Pages 245-250
METABOLIC CONTROL OF WALL PROPERTIES AND ITS IMPLICATION TO THE TEXTURE OF PLANT-DERIVED FOOD, Pages 251-255
WATER POTENTIAL, AN EASY TO MEASURE AND SENSITIVE INDICATOR OF MECHANICAL AND CLIMATIC STRESS DURING POSTHARVEST HANDLING OF CARROTS, Pages 256-260
DEVELOPMENT OF MEALINESS IN APPLES UNDER STORAGE AND SHELF LIFE CONDITIONS, Pages 261-265
APPLICATION OF A NEW CONCEPT FOR THE EVALUATION OF THE QUALITY OF FRUITS, Pages 266-270
EVALUATION OF FLAVOUR POTENTIAL OF DIFFERENT TISSUES FROM ONION (ALLIUM CEPA L.), Pages 271-273
ANTIOXIDATIVE EFFICIENCY OF CHLOROPLAST CONCENTRATES FLOCCULATED FROM LUCERNE JUICE CHEMICALLY MODIFIED, Pages 274-277
THE INFLUENCE OF TEMPERATURE ON ACTIVITY OF PROTEOLYTIC ENZYMES OF ALBUMIN FRACTION FROM GREEN PEA, Pages 278-281
SIMPLE IN-LINE POST COLUMN OXIDATION AND DERIVATIZATION FOR THE SIMULTANEOUS ANALYSIS OF ASCORBIC AND DEHYDROASCORBIC ACIDS IN FOODS BY HPLC, Pages 282-284
ORAL BREAKDOWN OF APPLES IN RELATION TO MECHANICAL PROPERTIES, CELL WALL COMPOSITION AND SENSORY PROPERTIES, Pages 285-287
ASSESSING TOMATO QUALITY, Pages 288-289
OPERATING PARAMETERS FOR INSTRUMENTAL MEASUREMENT OF JUICINESS IN FRUITS, Pages 290-293
GLUCOSINOLATE METABOLISM BY A HUMAN INTESTINAL BACTERIAL STRAIN OF BACTEROIDES THETAIOTAOMICRON IN GNOTOBIOTIC RATS, Pages 294-296
DIETARY FIBRE COMPOSITION ON DIFFERENT ONION TISSUES, Pages 297-299
VEGETABLES AS SOURCES OF VITAMIN K IN FINLAND, Pages 300-302
IMPORTANT AROMA COMPOUNDS IN TOMATO DETERMINED BY INSTRUMENTAL AND SENSORY ANALYSIS, Pages 303-305
ENDOGENOUS MARKERS FOR ORGANIC VERSUS CONVENTIONAL PLANT PRODUCTS, Pages 306-310
NEW SOURCES OF ANTHOCYANINS, Pages 311-313
RED BEET AS SOURCE OF PIGMENTS, Pages 314-315
PHENOLIC COMPOUNDS IN “GAZPACHO” AS FUNCTION OF THEIR INGREDIENTS, Pages 316-318
UTILISATION OF EXTRUDED HARD-TO-COOK BEANS (Phaseolus vulgaris) IN THE PREPARATION OF MOIN-MOIN, Pages 319-321
EFFECT OF TREATMENT ON THE PROTEIN NUTRITIONAL VALUE OF INFANT CEREALS, Pages 322-324
EVOLUTION OF DEXTRIN CONTENT IN INFANT CEREALS DURING PROCESSING, Pages 325-327
INFLUENCE OF FERMENTATION ON COLOUR QUALITY OF RED BEET JUICES, Pages 328-331
INVESTIGATION OF ASPARAGUS OFFICINALIS L. FLAVOUR BY SENSORY METHODS AND GAS CHROMATOGRAPHY, Pages 332-334
FUNCTIONAL FOODS: CHALLENGES FOR PLANT FOOD DEVELOPMENT, Pages 337-341
UNCONVENTIONAL VEGETABLE CLUSTERBEAN FOR THE SEMI-ARID TROPICS, Pages 342-347
BERRY SEED OILS: NEW POTENTIAL SOURCES OF FOOD SUPPLEMENTS AND HEALTH PRODUCTS, Pages 348-352
THE IMPACT OF BREEDING AND GENETICS ON BERRY FRUIT QUALITY, Pages 353-356
FOOD CHEMICAL PROPERTIES OF A NEW POTATO WITH ORANGE FLESH, Pages 357-359
VITAMIN C: A VARIABLE QUALITY FACTOR IN SEA BUCKTHORN BREEDING, Pages 360-362
FINNISH VEGETABLES - RAW MATERIAL FOR FUNCTIONAL FOODS, Pages 363-365
PROCESSING OF BRASSICA VEGETABLES, Pages 366-368
Fruit ripening and quality in relation to crop load of apple trees, Pages 369-372
Subject Index, Pages 373-377