ShareMinimally processed foods.
La quatrième gamme.
Author(s) : MAZOLLIER J., SCANDELLA D.
Type of excerpt: Book chapter
Summary
The authors define minimally processed vegetables and the bacteriological standards with which these "ready-to-use" products must comply. The following aspects are covered: various processing phases, all of which must be performed at relatively low temperatures (10-12 °C), quality-maintenance criteria, bacterial-contamination aspects, and enzymatic browning.
Details
- Original title: La quatrième gamme.
- Record ID : 2001-1929
- Languages: French
- Source: Technologie des légumes.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Vegetables;
Precooked food - Keywords: Microbiology; Treatment; Temperature; Quality; Ready to use; Vegetable
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- Author(s) : AMANATIDOU A., BENNIK M. H. J., TIJSKENS L. M. M., GORRIS L. G. M.
- Date : 1998
- Languages : English
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- Author(s) : STARCK E.
- Date : 1999
- Languages : French
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Le pois de conserve (Pisum sativum).
- Author(s) : HOPQUIN B.
- Date : 1999
- Languages : French
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Overview of the European fresh-cut produce indu...
- Author(s) : VAROQUAUX P., MAZOLLIER J.
- Date : 2002
- Languages : English
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A preliminary attempt to model growth of bacter...
- Author(s) : MOHACSI-FARKAS C., REICHART O., FARKAS J., SARAY T., MESZAROS L.
- Date : 1998
- Languages : English
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