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Combination of preservation factors applied to minimal processing of foods.

Author(s) : TAPIA DE DAZA M. S., ALZAMORA S. M., CHANES J. W.

Type of article: Article

Summary

Innovative technologies for producing minimally processed (MP) foods that apply the concept of using a combination of preservation factors are addressed, with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products. Guidelines for obtaining safe and high-quality MP fruit products are proposed. Other products preserved by combined-factor technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of high-moisture fruit products.

Details

  • Original title: Combination of preservation factors applied to minimal processing of foods.
  • Record ID : 1998-0937
  • Languages: English
  • Source: CRC Crit. Rev. Food Sci. Nutr. - vol. 36 - n. 6
  • Publication date: 1996

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