Minimally processed potatoes

Respiratory activity and browning of minimally processed sweet potatoes

Hortic. bras., v. 20, n. 3, set. 2002. C demand for fresh-cut products has grown rapidly during the past few years. The foodservice industry has strived to prepare, handle and deliver a fresh, healthy and convenient product to the consumer. Processing freshcut produce involves steps such as cleaning, washing, trimming, coring, slicing, shredding, and other related operations (Cantwell, 2000). T...

Effects of vacuum packaging on the physical quality of minimally processed potatoes

In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) st...

Bacterial Stressors in Minimally Processed Food

Stress responses are of particular importance to microorganisms, because their habitats are subjected to continual changes in temperature, osmotic pressure, and nutrients availability. Stressors (and stress factors), may be of chemical, physical, or biological nature. While stress to microorganisms is frequently caused by the surrounding environment, the growth of microbial cells on its own may...

Occurrence of Salmonella in Minimally Processed Vegetables

Vegetables that have been physically altered from its original state but remain in its fresh state are considered minimally processed. These vegetables are subjected to one or more physical changes (processes of washing, peeling, slicing and cutting), which make them ready for consumption. However, in the dicing step occurs the release of internal cellular fluids, rich in nutrients, which allow...

High performance liquid chromatographic analysis of sugars in raw and processed potatoes