Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications

ALZAMORA, STELLA MARIS; LOPEZ MALO, A; TAPIA, M S

Aspen Publishers, Inc.

Año: 2000 p. 360

0-8342-1672-8

This book intends to focus attention on selected advances of fundamental aspects related to the topic of minimal processing of fruits and vegetables. According to Professor Thomas Ohlssson?s definition and for the purpose of this book, the term minimal processing will be used to include a wide range of technologies for a) preserving short shelf-life vegetable and fruit products while minimizing changes that would alter freshness characteristics and b) improving quality of long shelf-life products.