Application of combined methods technology in minimally processed fruits

This paper presents the processes developed for preserving 'high moisture fruit products' (peach, pineapple, mango, papaya, chicozapote, banana) in seven countries in the frame of CYTED-D Program. The new technologies were based on the combination of a mild heat treatment, a slight water a...

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Detalles Bibliográficos
Autor principal: Alzamora, Stella Maris
Publicado: 1993
Materias:
combined factors technology
minimally processed shelf-stable fruits
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v26_n2_p125_Alzamora
http://hdl.handle.net/20.500.12110/paper_09639969_v26_n2_p125_Alzamora
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_09639969_v26_n2_p125_Alzamora
record_format dspace
spelling paper:paper_09639969_v26_n2_p125_Alzamora2023-06-08T15:58:17Z Application of combined methods technology in minimally processed fruits Alzamora, Stella Maris combined factors technology minimally processed shelf-stable fruits This paper presents the processes developed for preserving 'high moisture fruit products' (peach, pineapple, mango, papaya, chicozapote, banana) in seven countries in the frame of CYTED-D Program. The new technologies were based on the combination of a mild heat treatment, a slight water activity (aw) reduction, and addition of antimicrobials ('hurdle effect'). These minimal processes are energy efficient, satisfactory to preserve fruits in situ and open new possibilities for export markets. High moisture fruit products are shelf-stable during at least 4-8 months of storage. © 1993. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1993 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v26_n2_p125_Alzamora http://hdl.handle.net/20.500.12110/paper_09639969_v26_n2_p125_Alzamora
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic combined factors technology
minimally processed shelf-stable fruits
spellingShingle combined factors technology
minimally processed shelf-stable fruits
Alzamora, Stella Maris
Application of combined methods technology in minimally processed fruits
topic_facet combined factors technology
minimally processed shelf-stable fruits
description This paper presents the processes developed for preserving 'high moisture fruit products' (peach, pineapple, mango, papaya, chicozapote, banana) in seven countries in the frame of CYTED-D Program. The new technologies were based on the combination of a mild heat treatment, a slight water activity (aw) reduction, and addition of antimicrobials ('hurdle effect'). These minimal processes are energy efficient, satisfactory to preserve fruits in situ and open new possibilities for export markets. High moisture fruit products are shelf-stable during at least 4-8 months of storage. © 1993.
author Alzamora, Stella Maris
author_facet Alzamora, Stella Maris
author_sort Alzamora, Stella Maris
title Application of combined methods technology in minimally processed fruits
title_short Application of combined methods technology in minimally processed fruits
title_full Application of combined methods technology in minimally processed fruits
title_fullStr Application of combined methods technology in minimally processed fruits
title_full_unstemmed Application of combined methods technology in minimally processed fruits
title_sort application of combined methods technology in minimally processed fruits
publishDate 1993
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v26_n2_p125_Alzamora
http://hdl.handle.net/20.500.12110/paper_09639969_v26_n2_p125_Alzamora
work_keys_str_mv AT alzamorastellamaris applicationofcombinedmethodstechnologyinminimallyprocessedfruits
_version_ 1768545473224769536

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