Improved processing and packaging of selected minimally processed vegetables.
Author(s) : REYES V. G., GOULD I. V.
Summary
Factors limiting the shelf life of minimally processed vegetables (including enzymatic browning, white surface discoloration, microbial spoilage and loss of nutritional value) are discussed. Model preservation systems (including preparation details) for leafy vegetables (shredded lettuce) and inflorescences (broccoli and cauliflower) are described.
Details
- Original title: Improved processing and packaging of selected minimally processed vegetables.
- Record ID : 1999-0202
- Languages: English
- Publication date: 1995/09/18
- Source: Source: Proc. australas. postharvest hortic. Conf. Sci. Technol. fresh Food Revolution, Melbourne
445-450; 2 fig.; 7 ref.
Indexing
-
Themes:
Packaging;
Vegetables - Keywords: Broccoli; Treatment; Deterioration; Fresh produce; Ready to use; Vegetable; Lettuce; Packaging; Storage life; Cauliflower
-
New approaches in improving the shelf life of m...
- Author(s) : AHVENAINEN R.
- Date : 1996
- Languages : English
- Source: Trends Food Sci. Technol. - vol. 7 - n. 6
View record
-
New approaches in improving the shelf life of m...
- Author(s) : AHVENAINEN R.
- Date : 1996
- Languages : English
- Source: Trends Food Sci. Technol. - vol. 7 - n. 6
View record
-
Estudio del comportamiento de vegetales listos ...
- Author(s) : DI PENTIMA J. H., GUEMES D. R., PIROVANI M. E., PIAGENTINI A. M.
- Date : 1996
- Languages : Spanish
- Source: Aliment. latinoam. - vol. 30 - n. 213
View record
-
Design and analysis of a modified-atmosphere pa...
- Author(s) : SEGALL K. I., SCANLON M. G.
- Date : 1996
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 121 - n. 4
View record
-
Radiofrequency treatment for ready-to-eat fresh...
- Author(s) : ORSAT V., GARIĆPY Y., RAGHAVAN G. S. V., et al.
- Date : 2001
- Languages : English
- Source: Food Res. int. - vol. 34 - n. 6
View record