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Non-thermal methods for preservation of fruits and vegetables: a critical appraisal.

Author(s) : KHURDIYA D. S.

Type of article: Article

Summary

This review critically analyses methods such as storage at low temperatures, removal of water (evaporation or dehydration), irradiation, carbonation, high presure, addition of acid, salting or brining, addition of sugar and heating, addition of chemical preservatives, fermentation and judicious combinations of one or more than one methods mentioned above.

Details

  • Original title: Non-thermal methods for preservation of fruits and vegetables: a critical appraisal.
  • Record ID : 1997-0292
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 32 - n. 6
  • Publication date: 1995/11
  • Document available for consultation in the library of the IIR headquarters only.

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