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Perfectionnements des procédés de transformation et de l'emballage de certains légumes de 4e gamme.

Improved processing and packaging of selected minimally processed vegetables.

Auteurs : REYES V. G., GOULD I. V.

Résumé

Factors limiting the shelf life of minimally processed vegetables (including enzymatic browning, white surface discoloration, microbial spoilage and loss of nutritional value) are discussed. Model preservation systems (including preparation details) for leafy vegetables (shredded lettuce) and inflorescences (broccoli and cauliflower) are described.

Détails

  • Titre original : Improved processing and packaging of selected minimally processed vegetables.
  • Identifiant de la fiche : 1999-0202
  • Langues : Anglais
  • Date d'édition : 18/09/1995
  • Source : Source : Proc. australas. postharvest hortic. Conf. Sci. Technol. fresh Food Revolution, Melbourne
    445-450; 2 fig.; 7 ref.

Indexation