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

被引：351
作者：
Ahvenainen, R
机构：
[1] Tech. Res. Centre of Finland (VTT), Biotechnology and Food Research, 02044 VTT, Espoo
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1996年 / 7卷 / 06期
关键词：
D O I：
10.1016/0924-2244(96)10022-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this review article is to describe an integrated approach to modern minimal processing of fresh produce. Current know-how on all of the steps involved in minimal processing of fresh produce from raw materials to packaged products is introduced. Shelf life and quality aspects of minimally processed produce are also presented.
引用
收藏
页码：179 / 187
页数：9
相关论文
共 46 条
  • [1] AHVENAINEN R, 1994, VTT SYMP, V142, P17
  • [2] AHVENAINEN R, IN PRESS P 6 INT S E
  • [3] [Anonymous], FOOD TECHNOL
  • [4] [Anonymous], MODIFIED ATMOSPHERE, DOI DOI 10.1007/978-1-4615-2117-4_7
  • [5] [Anonymous], 1994, MINIMALLY PROCESSED
  • [6] USE OF EDIBLE COATINGS TO PRESERVE QUALITY OF LIGHTLY (AND SLIGHTLY) PROCESSED PRODUCTS
    BALDWIN, EA
    NISPEROSCARRIEDO, MO
    BAKER, RA
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1995, 35 (06) : 509 - 524
  • [7] EFFECT OF PREPARATION PROCEDURES AND STORAGE PARAMETERS ON QUALITY RETENTION OF SALAD-CUT LETTUCE
    BOLIN, HR
    HUXSOLL, CC
    [J]. JOURNAL OF FOOD SCIENCE, 1991, 56 (01) : 60 - &
  • [8] Brackett R. E., 1994, MINIMALLY PROCESSED, P269
  • [9] Day B. P. F., 1993, ZFL, Internationale Zeitschrift fur Lebensmittel-Technik, Marketing, Verpackung und Analytik, V44, P32
  • [10] DAY BPF, 1994, VTT SYMP, V142, P173
12345