Title: Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables
Abstract:Minimally fresh processed (MFP) or fresh-cut fruits and vegetables is currently the fastest growing sub-sector of the food industry with still a high potential of growth world wide. The practical adva...Minimally fresh processed (MFP) or fresh-cut fruits and vegetables is currently the fastest growing sub-sector of the food industry with still a high potential of growth world wide. The practical advantages and convenience they provide to consumers undoubtedly favour this fact. However, because of their specific ways of preparation, MFP plant foods are highly perishable. To minimise this, they must be elaborated following strict control procedures in order to avoid quality loss, assuring food safety to consumers. The most common physical, physiological and microbial causes of deterioration that involve the preparation of these kind of products as well as the main procedures used to avoid undesirable changes are described in this review.Read More
Publication Year: 2007
Publication Date: 2007-06-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 149
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot
Title: $Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables
Abstract: Minimally fresh processed (MFP) or fresh-cut fruits and vegetables is currently the fastest growing sub-sector of the food industry with still a high potential of growth world wide. The practical advantages and convenience they provide to consumers undoubtedly favour this fact. However, because of their specific ways of preparation, MFP plant foods are highly perishable. To minimise this, they must be elaborated following strict control procedures in order to avoid quality loss, assuring food safety to consumers. The most common physical, physiological and microbial causes of deterioration that involve the preparation of these kind of products as well as the main procedures used to avoid undesirable changes are described in this review.