publication . Book . 2013

Factors important for the shelf-life of minimally processed lettuce

Deza Durand, Karla Michelle;
Open Access English
  • Published: 01 Jan 2013
  • Publisher: Department of Food Science, University of Copenhagen
  • Country: Denmark
The minimally processed vegetable industry has been increasing rapidly due to change in lifestyle. Both women and men work outside home and have less time to cook and need more convenience and time saving products, which also present fresh and healthy characteristics. Iceberg lettuce (Lactuca sativa L.) is one of the most popular fresh-cut vegetables. Although an increase in the number of mixed salads in retail food chains is evident, their short shelf-life due to rapid browning and off-odour is a problem that need research. Therefore, the aim of this PhD project was to investigate factors important for the shelf-life of minimally processed iceberg lettuce and t...
Related Organizations
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue