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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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09639969_v26_n2_p125_Alzamora |
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todo:paper_09639969_v26_n2_p125_Alzamora2023-10-03T15:54:32Z Application of combined methods technology in minimally processed fruits Alzamora, S.M. Tapia, M.S. Argaíz, A. Welli, J. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, S.M. Tapia, M.S. Argaíz, A. Welli, J. 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. |
| format |
JOUR |
| author |
Alzamora, S.M. Tapia, M.S. Argaíz, A. Welli, J. |
| author_facet |
Alzamora, S.M. Tapia, M.S. Argaíz, A. Welli, J. |
| author_sort |
Alzamora, S.M. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_09639969_v26_n2_p125_Alzamora |
| work_keys_str_mv |
AT alzamorasm applicationofcombinedmethodstechnologyinminimallyprocessedfruits AT tapiams applicationofcombinedmethodstechnologyinminimallyprocessedfruits AT argaiza applicationofcombinedmethodstechnologyinminimallyprocessedfruits AT wellij applicationofcombinedmethodstechnologyinminimallyprocessedfruits |
| _version_ |
1807321745921671168 |