ShareVegetable products.
Les produits élaborés à base de légumes (5e gamme).
Author(s) : STARCK E.
Type of excerpt: Book chapter
Summary
The author defines vegetable products and discusses pasteurisation and sterilisation. Processing phases are covered: precooking, vacuum packaging, pasteurisation, tyndallisation or sterilization. Safety and storage aspects are discussed. A chapter is devoted to mixed vegetables and vegetable purees and soups.
Details
- Original title: Les produits élaborés à base de légumes (5e gamme).
- Record ID : 2001-1928
- Languages: French
- Source: Technologie des légumes.
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (17)
See source
Indexing
-
Themes:
Vegetables;
Precooked food - Keywords: Thermal treatment; Sterilization; Pasteurization; Vacuum; Puree; Fresh produce; Soup; Vegetable
-
Occurrence and characterization of Aeromonas hy...
- Author(s) : XANTHOPOULOS V., TZANETAKIS N., LITOPOULOU-TZANETAKI E.
- Date : 2010/04
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 21 - n. 4
View record
-
The effect of modified atmosphere packaging on ...
- Author(s) : SAPATA M. M., VIEIRA S., SOUSA M. B., et al.
- Date : 2000/10/19
- Languages : English
- Formats : PDF
View record
-
Annual meeting papers address minimal processing.
- Author(s) : MERMELSTEIN N. H.
- Date : 1999/09
- Languages : English
- Source: J. Food Technol. - vol. 53 - n. 9
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
-
Vegetable cleaning/cooling system using ozone d...
- Author(s) : IMAKIIRE H., HARUKAWA T.
- Date : 2001/02
- Languages : Japanese
- Source: Refrigeration - vol. 76 - n. 880
View record