Combination of Preservation Factors Applied to Minimal Processing of Foods
Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moistur...
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1996
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10408398_v36_n6_p629_TapiaDeDaza http://hdl.handle.net/20.500.12110/paper_10408398_v36_n6_p629_TapiaDeDaza |
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paper:paper_10408398_v36_n6_p629_TapiaDeDaza2023-06-08T16:00:55Z Combination of Preservation Factors Applied to Minimal Processing of Foods Combined methods Fruits Minimal process cold food control food handling food packaging food preservation fruit methodology review South and Central America Cold Food Handling Food Microbiology Food Packaging Food Preservation Food Technology Fruit Latin America Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed. Other products preserved by combined factors technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of HMFP. 1996 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10408398_v36_n6_p629_TapiaDeDaza http://hdl.handle.net/20.500.12110/paper_10408398_v36_n6_p629_TapiaDeDaza |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Combined methods Fruits Minimal process cold food control food handling food packaging food preservation fruit methodology review South and Central America Cold Food Handling Food Microbiology Food Packaging Food Preservation Food Technology Fruit Latin America |
| spellingShingle |
Combined methods Fruits Minimal process cold food control food handling food packaging food preservation fruit methodology review South and Central America Cold Food Handling Food Microbiology Food Packaging Food Preservation Food Technology Fruit Latin America Combination of Preservation Factors Applied to Minimal Processing of Foods |
| topic_facet |
Combined methods Fruits Minimal process cold food control food handling food packaging food preservation fruit methodology review South and Central America Cold Food Handling Food Microbiology Food Packaging Food Preservation Food Technology Fruit Latin America |
| description |
Innovative technologies for producing minimally processed (MP) foods that apply the concept of combination of preservation factors are addressed in this article with special emphasis on a new combined approach that has been successfully applied in several Latin American countries for MP high-moisture fruit products (HMFP). HMFP can be regarded as a different approach to the commercially available and widely accepted MP concept for fruits and vegetables (even if developed for the same purpose of obtaining freshlike high-quality products with an extended shelf life) that is better adapted to Latin American countries in terms of independence of the chill chain and the use of simple and energy-efficient technologies. The continuous refrigeration hurdle associated with MP refrigerated fruits is not included in the preservation system of HMFP because a different combination of hurdles must be overcome to enhance the shelf stability of nonrespiring vegetable tissues while preserving freshlike character. Guidelines to obtain safe and high-quality MP fruit products are proposed. Other products preserved by combined factors technology are also discussed, as well as some other classical and new preservation factors whose application could enhance the quality of HMFP. |
| title |
Combination of Preservation Factors Applied to Minimal Processing of Foods |
| title_short |
Combination of Preservation Factors Applied to Minimal Processing of Foods |
| title_full |
Combination of Preservation Factors Applied to Minimal Processing of Foods |
| title_fullStr |
Combination of Preservation Factors Applied to Minimal Processing of Foods |
| title_full_unstemmed |
Combination of Preservation Factors Applied to Minimal Processing of Foods |
| title_sort |
combination of preservation factors applied to minimal processing of foods |
| publishDate |
1996 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10408398_v36_n6_p629_TapiaDeDaza http://hdl.handle.net/20.500.12110/paper_10408398_v36_n6_p629_TapiaDeDaza |
| _version_ |
1768543621590548480 |