منابع مشابه
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...
متن کاملA novel approach for calculating shelf life of minimally processed vegetables.
Shelf life of minimally processed vegetables is often calculated by using the kinetic parameters of Gompertz equation as modified by Zwietering et al. [Zwietering, M.H., Jongenburger, F.M., Roumbouts, M., van't Riet, K., 1990. Modelling of the bacterial growth curve. Applied and Environmental Microbiology 56, 1875-1881.] taking 5x10(7) CFU/g as the maximum acceptable contamination value consist...
متن کاملA Study on the Shelf Life of Minimally Processed Apple with Edible Coatings
In this experiment the effect of edible coating (apricot gum) was used to extend the shelf life of apple slices. The edible coating was applied at different concentrations i.e. 0.5, 1, 2 and 3%. Physicochemical characteristics of edible coated apple slices were analyzed at different time intervals. The analysis was carried out for 12 days with an interval of 4 days. Results showed that the trea...
متن کاملShelf life of minimally processed apple (cv. Jonagored) determined by colour changes
Physical, chemical and sensory changes of cut apple (cv. Jonagored) stored in the dark at 4 C were evaluated. Colour was found to be the critical parameter for this product. Apple cubes underwent severe surface browning primarily during the initial days of storage. The shelf-life of cut apple was therefore very limited, to three days maximum. Sensory analyses and objective quality evaluations o...
متن کاملEffects 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...
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ژورنال
عنوان ژورنال: Postharvest Biology and Technology
سال: 2006
ISSN: 0925-5214
DOI: 10.1016/j.postharvbio.2005.10.016