New approaches in improving the shelf life of minimally processed fruit and vegetables

Raija Ahvenainen (Corresponding Author)

Research output: Contribution to journalReview ArticleScientificpeer-review

381 Citations (Scopus)

Abstract

The aim of this review article is to describe an integrated approach to modern minimal processing of fresh produce. Current know-how on all of the steps involved in minimal processing of fresh produce from raw materials to packaged products is introduced. Shelf life and quality aspects of minimally processed produce are also presented.
Original languageEnglish
Pages (from-to)179-187
Number of pages9
JournalTrends in Food Science and Technology
Volume7
Issue number6
DOIs
Publication statusPublished - 1996
MoE publication typeA2 Review article in a scientific journal

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fresh produce
Vegetables
Fruit
shelf life
vegetables
Quality of Life
fruits
raw materials

Cite this

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title = "New approaches in improving the shelf life of minimally processed fruit and vegetables",
abstract = "The aim of this review article is to describe an integrated approach to modern minimal processing of fresh produce. Current know-how on all of the steps involved in minimal processing of fresh produce from raw materials to packaged products is introduced. Shelf life and quality aspects of minimally processed produce are also presented.",
author = "Raija Ahvenainen",
note = "Project code: B6SU00017",
year = "1996",
doi = "10.1016/0924-2244(96)10022-4",
language = "English",
volume = "7",
pages = "179--187",
journal = "Trends in Food Science and Technology",
issn = "0924-2244",
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}

New approaches in improving the shelf life of minimally processed fruit and vegetables. / Ahvenainen, Raija (Corresponding Author).

In: Trends in Food Science and Technology, Vol. 7, No. 6, 1996, p. 179-187.

Research output: Contribution to journalReview ArticleScientificpeer-review

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AB - The aim of this review article is to describe an integrated approach to modern minimal processing of fresh produce. Current know-how on all of the steps involved in minimal processing of fresh produce from raw materials to packaged products is introduced. Shelf life and quality aspects of minimally processed produce are also presented.

U2 - 10.1016/0924-2244(96)10022-4

DO - 10.1016/0924-2244(96)10022-4

M3 - Review Article

VL - 7

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JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

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