SharePreservative treatments for fresh-cut fruits and vegetables.
Author(s) : GARCÍA E., BARRETT D. M.
Type of excerpt: Book chapter
Summary
This article presents the following: enzymatic browning (conditions of development, detection, control using acidulants, reducing agents or other agents); other colour changes; prevention of texture loss in fresh-cut produce (calcium, heat, modified atmosphere packaging); water loss prevention.
Details
- Original title: Preservative treatments for fresh-cut fruits and vegetables.
- Record ID : 2003-2838
- Languages: English
- Source: Fresh-cut fruits and vegetables: science, technology and market.
- Publication date: 2002
Links
See other book excerpts from the same source (13)
See source
Indexing
-
Themes:
Fruit;
Vegetables - Keywords: Enzymic browning; Measurement; Treatment; Texture; Fresh produce; Weight loss; Vegetable; Fruit
-
Physiology of fresh-cut fruits and vegetables.
- Author(s) : TOIVONEN P. M. A., DEELL J. R.
- Date : 2002
- Languages : English
View record
-
Microbial enzymes associated with fresh-cut pro...
- Author(s) : CHEN J.
- Date : 2002
- Languages : English
View record
-
Enzymatic effects on flavour and texture of fre...
- Author(s) : LAMIKANRA O.
- Date : 2002
- Languages : English
View record
-
Shelf-life prediction of fresh vegetables and f...
- Author(s) : BEEK G. van
- Date : 1998
- Languages : English
View record
-
Fresh-cut produce: tracks and trends.
- Author(s) : GARRETT E. H.
- Date : 2002
- Languages : English
View record