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Orientador(es)
Resumo(s)
In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their ‘fresh-like’ qualities, convenience and speed of meal preparation. In this study, the physical qualities of MP potatoes (‘Désirée’ variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.
Descrição
Palavras-chave
Convenience IV gamma Minimally processed Potato Quality Vacuum
Contexto Educativo
Citação
"Food service technology". ISSN 1471-5732. 3: (2003) 81-88
Editora
Wiley-Blackwell