Abstract:
Minimally processed foods and partially processed foods (fresh–like foods) began to appear on the market at the industrial level in the late 1980s and early 1990s as an answer to the needs of consumers who were interested in products that were fresh, as well as easy to prepare and serve (Resurrection and Prussia, 1986; Mertens and Knorr, 1992). The appearance of these types of products has been closely related to both changes in consumption patterns of society (Tapia de Daza et al., 1996) and certain needs of the catering industry (Ahvenainen, 1996). In many countries where there are no storage or transport refrigeration facilities, MPF and PPF may act as a mechanism to regulate fruit and vegetable production and their supply to final transformation industries (Alzamora et al., 1993; Alzamora et al., 1995; Argaiz et al., 1995). © 2000 by CRC Press LLC.
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Parte de libro
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Título: | Minimally processed fruits using hurdle technology |
Autor: | Welti-Chanes, J.; Alzamora, S.M.; López-Malo, A.; Tapia, M.S. |
Filiación: | Departemento de Ingeniería Química y Alimentos, Universidad de las Américas-Puebla, Ex-Hacienda Santa Catarina Mártir, Cholula, PUE 72820, Mexico Departamento de Industrias, Facultad de Ciencias Exactas of the Universidad de Buenos Aires, Ciudad Universitaria, Capital Federal, 1428, Argentina Instituto de Ciencia y Technolgía de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, P.O. Box 47097, Caracas, 1041-A, Venezuela
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Año: | 2000
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Página de inicio: | 123
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Página de fin: | 140
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Título revista: | Innovations in Food Processing
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Título revista abreviado: | Innovations in Food Processing
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814822_v_n_p123_WeltiChanes |
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Citas:
---------- APA ----------
Welti-Chanes, J., Alzamora, S.M., López-Malo, A. & Tapia, M.S.
(2000)
. Minimally processed fruits using hurdle technology. Innovations in Food Processing, 123-140.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814822_v_n_p123_WeltiChanes [ ]
---------- CHICAGO ----------
Welti-Chanes, J., Alzamora, S.M., López-Malo, A., Tapia, M.S.
"Minimally processed fruits using hurdle technology"
. Innovations in Food Processing
(2000) : 123-140.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814822_v_n_p123_WeltiChanes [ ]
---------- MLA ----------
Welti-Chanes, J., Alzamora, S.M., López-Malo, A., Tapia, M.S.
"Minimally processed fruits using hurdle technology"
. Innovations in Food Processing, 2000, pp. 123-140.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814822_v_n_p123_WeltiChanes [ ]
---------- VANCOUVER ----------
Welti-Chanes, J., Alzamora, S.M., López-Malo, A., Tapia, M.S. Minimally processed fruits using hurdle technology. Innovations in Food Processing. 2000:123-140.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814822_v_n_p123_WeltiChanes [ ]