86 research outputs found
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) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage
Qualidade de alface crespa minimamente processada armazenada sob refrigeração em dois sistemas de embalagem
Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
CHANGES IN 'DELICIOUS' APPLE BROWNING AND SOFTENING DURING CONTROLLED ATMOSPHERE STORAGE
Effect of Emulsifying Agents on Inhibition of Enzymatic Browning in Apple Juice by Ascorbyl Palmitate, Laurate and Decanoate
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