ShareNew technologies in minimally processed product preparation.
Innovazione nelle tecnologie per la preparazione dei prodotti IV gamma.
Author(s) : MASSANTINI R., SALCINI M. C.
Type of article: Article
Summary
Consumers are very interested in ready-to-eat and ready-to-use products. Food processing and storage have to be carried out taking into account these aspects in order to maintain the high quality of minimally processed products. The use of antibrowning agents, low temperature, and MAP (modified atmosphere packaging) are efficient in maintaining the quality of minimally processed products.
Details
- Original title: Innovazione nelle tecnologie per la preparazione dei prodotti IV gamma.
- Record ID : 2004-1216
- Languages: Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 429
- Publication date: 2003/10
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Effects of preparation procedures and packaging...
- Author(s) : HÄGG M., HÄKKINEN U., KUMPULAINEN J., HURME E., AHVENAINEN R.
- Date : 1996
- Languages : English
- Source: In: Agri-food Qual., Interdisciplinary Approach, R. Soc. Chem. - n. 179
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Recent advances and future needs in postharvest...
- Author(s) : KADER A. A.
- Date : 2001
- Languages : French
- Source: IIF, Note Inf./IIR, Inf. Note/Bull. IIF-IIR/www.iifiir.org - vol. 81 - n. 1
- Formats : PDF
View record
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Influence of storage conditions on the quality ...
- Author(s) : GARCÍA-PASCUAL P., MATEOS M., CARBONELL V., et al.
- Date : 2003
- Languages : English
- Source: Can. Biosyst. Eng. - vol. 84 - n. 2
View record
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The use of controlled atmosphere packaging for ...
- Author(s) : TESTIN R.F.
- Date : 1988
- Languages : English
View record
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Influence of washing and packaging on the senso...
- Author(s) : SIMÓN A., GONZÁLEZ-FANDOS E., TOBAR V.
- Date : 2004/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 1
View record