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Antibrowning Compounds for Minimally Processed Potatoes: A Review

Food Reviews International, 2020
Alojado según Res. CNEAI 5/12/23 (ANECA)This review covers some recent advances in browning prevention in minimally processed potatoes (MPP).
Gorka Merino, Paloma Virseda, Cristina Arroqui   +2 more
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Minimally Processed Foods

2016
Fil: Tapia, M. S..
Alzamora, Stella Maris, Lopez Malo, A., Tapia, M. S., Welti Chanes, J.   +3 more
openaire   +2 more sources

Naturally Occurring Antimicrobials for Minimally Processed Foods

Annual Review of Food Science and Technology, 2013
Natural antimicrobials are gaining increased interest from researchers and food manufacturers alike seeking to discover label-friendly alternatives to the widely implemented synthetic compounds. Naturally occurring antimicrobials can be applied directly to food to protect food quality, extend food shelf life by inhibiting or inactivating spoilage ...
P Michael, Davidson, Faith J, Critzer, T Matthew, Taylor   +2 more
openaire   +2 more sources

Minimal processing for healthy traditional foods

Trends in Food Science & Technology, 2006
The industry of fresh-cut fruits and vegetables is constantly growing due to consumers demand. New techniques for maintaining quality and inhibiting undesired microbial growth are demanded in all the steps of the production and distribution chain. In this review, we summarize some of the new processing and preservation techniques that are available in ...
A ALLENDE, F TOMASBARBERAN, M GIL
openaire   +1 more source

Minimally Processed Foods: Overview

2014
Over the past decades, consumers want fresh like foods with their natural nutritive values and sensory attributes, such as flavor, odor, texture and taste (Huxley et al. 2004). Fresh fruits and vegetables are the good examples of convenient foods. This growing consumers’ demandof minimally processed foods with no or lesser synthetic additives pose ...
Vasudha Bansal, Mohammed Wasim Siddiqui, Mohammad Shafiur Rahman   +2 more
openaire   +1 more source

Sustainability and Challenges of Minimally Processed Foods

2014
Food safety challenges in recent years have been emphasized by the demand of “minimally processed” products. Minimally processed products have been defined as food products that went through very little processing. Processing affects shelf-life, providing ready-to-eat food with similarities to fresh products (Ohlsson and Bengtsson 2002).
J. E. Dávila-Aviña, L. Y. Solís-Soto, G. Rojas-Verde, N. A. Salas   +3 more
openaire   +1 more source

Combination of preservation factors applied to minimal processing of foods

Critical Reviews in Food Science and Nutrition, 1996
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).
María S. Tapia de Daza, Stella M. Alzamora, Jorge Welti Chanes, Graham Gould   +3 more
openaire   +2 more sources

Microbial Safety of Minimally Processed Foods

2002
VARIABLE FOOD ENVIRONMENTS Microbial Safety of Bakery Products, James P. Smith, Daphne Phillips Daifas, Wassim El-Khoury, and John W. Austin Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products, Kathleen T. Rajkowski and Elizabeth A. Baldwin The Microbial Safety of Minimally Processed Seafood with Respect to Listeria Monocytogenes,
openaire   +1 more source

Food handler' s perception of minimally processed foods

2011
[abstract]
Barros, M., Rocha, Ada
openaire   +1 more source

Minimally Processed Foods: Future of Health and Food Industry

RADS Journal of Food Biosciences, 2022
null Muhammad Arsalan Mahmood, null Humaira Ashraf, null Anum Liaquat   +2 more
openaire   +1 more source