Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6693
Título: Effects of vacuum packaging on the physical quality of minimally processed potatoes
Autor: Rocha, Ada M. C. N.
Coulon, Emilie C.
Morais, Alcina M. M. B.
Palavras-chave: Convenience
IV gamma
Minimally processed
Data: 2003
Editora: Wiley-Blackwell
Citação: "Food service technology". ISSN 1471-5732. 3: (2003) 81-88
Resumo: 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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6693
Versão do Editor: The definitive version is available at www.blackwell-synergy.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Effects of vacuum packaging on the physical quality of minimally processed potatoes.pdf138,39 kBAdobe PDFVer/Abrir

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.