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Combinaison de facteurs de conservation pour des aliments de 4e gamme.

Combination of preservation factors applied to minimal processing of foods.

Auteurs : TAPIA DE DAZA M. S., ALZAMORA S. M., CHANES J. W.

Type d'article : Article

Résumé

Innovative technologies for producing minimally processed (MP) foods that apply the concept of using a combination of preservation factors are addressed, with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products. Guidelines for obtaining safe and high-quality MP fruit products are proposed. Other products preserved by combined-factor technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of high-moisture fruit products.

Détails

  • Titre original : Combination of preservation factors applied to minimal processing of foods.
  • Identifiant de la fiche : 1998-0937
  • Langues : Anglais
  • Source : CRC Crit. Rev. Food Sci. Nutr. - vol. 36 - n. 6
  • Date d'édition : 1996

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