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
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Packaging;
Fruit;
Vegetables - Keywords: Prepared food; Treatment; Fresh produce; Ready to use; Vegetable; Packaging; Fruit; Storage life
-
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
-
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
-
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
-
Combination of preservation factors applied to ...
- Author(s) : TAPIA DE DAZA M. S., ALZAMORA S. M., CHANES J. W.
- Date : 1996
- Languages : English
- Source: CRC Crit. Rev. Food Sci. Nutr. - vol. 36 - n. 6
View record
-
Microbiological, physico-chemical and organolep...
- Author(s) : DROSINOS E. H., TASSOU C., KAKIOMENOU K., et al.
- Date : 2000/04
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 11 - n. 2
View record