publication . Article . 2009

Effect of minimal processing on physiology and quality of fresh-cut potatoes, a review

Rocculi, Pietro; Romani, Santina; Gomez, Federico; Dalla Rosa, Marco;
Open Access English
  • Published: 01 Jan 2009
  • Publisher: Global Science Press
  • Country: Sweden
Abstract
Fresh-cut fruit and vegetable are minimally processed products that have to maintain their quality (appearance, texture, flavour and nutritive value) similar to those of the fresh product. The fundamental principle underlying the quality of these commodities is that they are metabolic active tissues and, as a consequence, show physiological response to preparation procedures as well as to the environment created in the package in which they are enclosed. Minimal processing for fresh-cut potato production includes raw material selection, washing, peeling and cutting, pre-treatments, drying, weighing and packaging. The purpose of this review is to analyse the effe...
Subjects
free text keywords: Food Engineering
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