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Minimally processed vegetables: ready-to-use sliced fennel.
Author(s) : SENESI E., PIZZOCARO F., MARELLI E., GENNARI M.
Summary
Fennel slices were treated with antioxidative solutions (sodium ascorbate and sodium citrate 5 + 1.5 g/L) before being packed either under controlled atmosphere or ambient conditions. Biological (PP09 residual activity), physical (colour and consistency), microbial and sensory analysis have been carried out. Results demonstrated the efficiency of the antioxidative treatment and modified atmosphere conditioning for the stability of fennel slices which kept a high quality level up to 4 days and whose storage life reached 7 days.
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Pages: p 207-214
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Details
- Original title: Minimally processed vegetables: ready-to-use sliced fennel.
- Record ID : 1996-1644
- Languages: English
- Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
- Publication date: 1994/06/08
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Prepared food; Fennel; Microbiology; Slice; Chilling; Antioxidant; Quality; Physical property; Ready to use; Vegetable; Additive
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