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

Raija Ahvenainen

doi:10.1016/0924-2244(96)10022-4

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

Raija Ahvenainen^*

^*Corresponding author for this work

VTT Technical Research Centre of Finland

VTT (former employee or external)

Research output: Contribution to journal › Review Article › peer-review

467 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 language	English
Pages (from-to)	179-187
Journal	Trends in Food Science and Technology
Volume	7
Issue number	6
DOIs	https://doi.org/10.1016/0924-2244(96)10022-4
Publication status	Published - 1996
MoE publication type	A2 Review article in a scientific journal

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10.1016/0924-2244(96)10022-4

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",

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doi = "10.1016/0924-2244(96)10022-4",

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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

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SP - 179

EP - 187

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

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

Abstract

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