บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Improved processing and packaging of selected minimally processed vegetables.

Reyes, V. G.; Gould, I. V.;

Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melborne, Australia, 18-22 September, 1995. Year: 1996 Pages: 445-450 Ref: 7 ref.

1996

บทคัดย่อ

Improved processing and packaging of selected minimally processed vegetables.

Factors limiting the shelf life of minimally processed vegetables (including enzymatic browning, white surface discoloration, microbial spoilage and loss of nutritional value) are discussed. Model preservation systems (including preparation details) for leafy vegetables (shredded lettuce) and inflorescences (broccoli and cauliflower) are described.