English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/17850
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL

Minimal processing for healthy traditional foods

AutorAllende, Ana ; Tomás Barberán, Francisco; Gil Muñoz, M.ª Isabel
Palabras claveFruits and vegetables
Modified atmospheres
Fecha de publicaciónsep-2006
CitaciónTrends in Food Science and Technology 17(9): 513-519 (2006)
ResumenThe industry of fresh-cut fruits and vegetables is constantly growing due to consumers demand. New techniques for maintaining quality and inhibiting undesired microbial growth are demanded in all the steps of the production and distribution chain. In this review, we summarize some of the new processing and preservation techniques that are available in the fresh-cut industry. The combination of sanitizers with other intervention methods is discussed. The use of ultraviolet-C, modified-atmospheres, heat shocks and ozone treatments, alone or in different combinations have proved useful in controlling microbial growth and maintaining quality during storage of fresh-cut produce. In addition, combinations of physical and chemical treatments are also reviewed. The use of acidic or alkaline electrolyzed water (AcEW), chlorine dioxide, power ultrasound and bacteriocins and the potential applications to the fresh-cut products industry to control human microbial pathogens are presented.
Descripción7 pages.-- Available online 12 June 2006.-- Innovations in Traditional Foods, EFFoST 2005 conference.
Versión del editorhttp://dx.doi.org/10.1016/j.tifs.2006.04.005
Aparece en las colecciones: (CEBAS) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo

Artículos relacionados:

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.