|
Titre :
|
New approaches in improving the shelf life of minimally processed fruit and vegetables
|
|
Titre original:
|
Nouvelles méthodes améliorant la durée de conservation des fruits et légumes de 4e gamme
|
|
Auteurs :
|
R. Ahvenainen
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1996
|
|
Format :
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p.179-187
|
|
Langues:
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= Anglais
|
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
|
QUATRIEME GAMME
;
QUALITE DES ALIMENTS
;
METHODOLOGIE
;
PROGRES TECHNIQUE
|
|
Résumé :
|
The aim oof 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.
|
|
Source :
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Trends in food science & technology, vol.7
|
