ShareNew approaches in improving the shelf life of minimally processed fruit and vegetables.
Author(s) : AHVENAINEN R.
Type of article: Article
Summary
Literature review of changes in microflora and physiological, biochemical and nutritional properties during storage of ready-to-eat fruit and vegetables, and of the methods used for storing them: washing, peeling, drying, inhibition of browning, vacuum and modified-atmosphere packaging, packaging and use of edible films and of coatings.
Details
- Original title: New approaches in improving the shelf life of minimally processed fruit and vegetables.
- Record ID : 1997-3344
- Languages: English
- Source: Trends Food Sci. Technol. - vol. 7 - n. 6
- Publication date: 1996
Links
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Indexing
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Themes:
Packaging;
Fruit;
Vegetables - Keywords: Prepared food; Treatment; Fresh produce; Ready to use; Vegetable; Packaging; Fruit; Storage life
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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
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Novel MAP for freshly prepared fruit and vegeta...
- Author(s) : DAY B. P. F.
- Date : 2000/06
- Languages : English
- Source: Postharvest News Inf. - vol. 11 - n. 3
View record
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Improved processing and packaging of selected m...
- Author(s) : REYES V. G., GOULD I. V.
- Date : 1995/09/18
- Languages : English
View record
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Advances in the washing of minimally processed ...
- Author(s) : SIMONS L. K., SANGUANSRI P.
- Date : 1997/02
- Languages : English
- Source: Food Aust. - vol. 49 - n. 2
View record
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Quality control of minimally-processed vegetables.
- Author(s) : WATADA A. E.
- Date : 1997
- Languages : English
View record