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

被引：350
|
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
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