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Nouvelles approches pour améliorer la durée de conservation des fruits et légumes frais.

New approaches in improving the shelf life of minimally processed fruit and vegetables.

Auteurs : AHVENAINEN R.

Type d'article : Article

Résumé

Physiological, microbiological and nutritional changes and safety aspects of minimally processed products are reviewed. Methods for improving the shelf life and safety of minimally processed products are described, including variations in peeling, cutting, shredding, cleaning, washing and drying; assessing the suitability of different cultivars for minimal processing; browning inhibition; modified atmosphere, moderate and active packaging; and use of edible films and coating.

Détails

  • Titre original : New approaches in improving the shelf life of minimally processed fruit and vegetables.
  • Identifiant de la fiche : 1998-1692
  • Langues : Anglais
  • Source : Trends Food Sci. Technol. - vol. 7 - n. 6
  • Date d'édition : 1996

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