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)
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Enzymic browning; Measurement; Treatment; Texture; Fresh produce; Weight loss; Vegetable; Fruit
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The inhibition of enzymatic browning in minimal...
- Author(s) : LAURILA E., KERVINEN R., AHVENAINEN R.
- Date : 1998/08
- Languages : English
- Source: Postharvest News Inf. - vol. 9 - n. 4
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Enzymatic effects on flavour and texture of fre...
- Author(s) : LAMIKANRA O.
- Date : 2002
- Languages : English
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Microbial enzymes associated with fresh-cut pro...
- Author(s) : CHEN J.
- Date : 2002
- Languages : English
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Physiology of fresh-cut fruits and vegetables.
- Author(s) : TOIVONEN P. M. A., DEELL J. R.
- Date : 2002
- Languages : English
View record
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Brumisation et fraîcheur en rayon.
- Author(s) : MÉRENDET V., ANNIBAL S., LÉTANG G.
- Date : 2007/04
- Languages : French
- Source: Infos Ctifl - n. 230
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