Minimally processed fruits and vegetables

Breidt, F. and Fleming, H.P. (1997) Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables . Food Technology, 51, 44-. ... 

Seymour, I.J., Burfoot, D., Smith, R.L., Cox, L.A. and Lockwood, A. (2002) Ultrasound decontamination of minimally processed fruits and vegetables . International Journal of Food Science and Technology, 37, 547-557. 

Table 11.1. Retention of bioactive compounds in minimally processed fruit and vegetable products treated with nonthermal preservation technologies...

Lin D and Zhao Y. 2007. Innovations in the development and application of edible coatings for fresh and minimally processed fruits and vegetables. Comprehen Rev Food Sci Food Saf 6 60-75. 

Martinez A, Diaz RV and Tapia MS. 2000. Microbial Ecology of Spoilage and Pathogenic Flora Associated to Fruits and Vegetables. In Alzamora SM, Tapia MA and Lopez-Malo A, editors. Minimally Processed Fruits and Vegetables, Fundamental Aspect and Applications. Maryland Aspen, pp. 43-62. 

Osmotic dehydration, both at atmospheric pressure or preceded by the application of subatmospheric pressure for a short time, has been proposed in the production of minimally processed fruits and vegetables, which are convenient, ready-to-eat, high-moisture but ambient stable foods. The consumer prefers minimally processed foods, as these foods have appealing fresh-like characteristics and thus superior sensory quality. However, at the same time, these foods must be microbiologically safe and stable. These somewhat conflicting goals are achievable by the application of... 

Tapia, M.S. and Welti-Chanes, J. 2002. Approaches for safety assessment of minimally processed fruits and vegetables. In Engineering and Food for the 21st Century (J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, eds), pp. 671-695. CRC Press, Boca Raton, FL. 

Stella M. Alzamora, Maria S. Tapia, and Aurelio EbpeL-Ma o,Minimally Processed Fruits and Vegetables Fundamental Aspects and Applications (2000)... 

The physical and mechanical properties indicate that edible hlms have a potential application in agricultural and biomedical helds. The potential applications of edible him for commercial application to extend shelf- life and improve microbial safety in whole and minimally processed fruits and vegetables as well as poultry meat and sea food products seems promising. Furthermore, these edible hlms can be tailored to incorporate antimicrobials, antioxidants, phytonutrients, nutraceuticals, nutrients, havor, colors, and food additives. These areas need extensive research. 

Ahvenainen, R. 1996. New approaches in improving the shelf life of minimally processed fruits and vegetables. Trends in Food Science and Technology 7 179-186. Aktas, N. and Kaya, M. 2001a. Influence of weak organic acids and salts on the denaturation characteristics of intramuscular connective tissue. A differential scanning calorimetry study. Meat Science 58 413-419. 

Table 14.1 Washing of Minimally Processed Fruits and Vegetables with Chemical-Based Treatments...

Palou, E., Lopez-Malo, A., Barbosa-Canovas, G.V., and Welti-Chanes, J. High hydrostatic pressure and minimal processing. Minimally Processed Fruits and Vegetables. Fundamentals and Applications, S.M. Alzamora, M.S. Tapia and A. Lopez-Malo, eds.. Aspen, Maryland, 2000. 

The effects of minimally processing fruits and vegetables on their physiology and deterioration rate and the potential use of CA/MA conditions for their preservation. 

Minimally processed fruits and vegetables may be subjected to a variety of treatments and conditions to improve shelf-life. Potential preservation treatments and conditions are ... 

PRICE J L and FLORES J D (1993), Quality decline in minimally processed fruits and vegetables , in Charalambous G, Food Flavors, Ingredients and Composition, Elsevier Sci Pub., London. 

The preparation of minimally processed fruits and vegetables entails some degree of wounding. Cutting divides the whole fruit or vegetable into smaller segments and shortens the storage life [167]. This preparation can... 

Gorny, J. R. (1997). A summary of CA and MA requirements and recommendations for fresh-cut (minimally-processed) fruits and vegetables. In J. Gorny (ed) Fresh-cut fruits and vegetables and MAP. Postharvest Hort. Series No. 19, Univ. Calif., Davis CA, CA 97 Proc. 5 30-66. 

Saltveit ME. Physical and physiological changes in minimally processed fruits and vegetables. In Tomas-Barberan FA, Robin RD, eds. Phytochemistry of Fruits and Vegetables. Oxford Oxford University Press, 1997 205-220. 

Wong, D. W.S., Caminard, W.M. and Pavlath, A.E. (1994). Development of edible coatings for minimally processed fruits and vegetables. In IM. Krochta, E.A. Baldwin and M.Nisperos-Carriedo (eds). Edible Coatings and Films to Improve Food Quality (pp 65-88). Technomic, Lancaster, PA. 

Baldwin, E. A. and Baker, R. A. Use of proteins in edible coatings for whole and minimally processed fruits and vegetables. In Protein-based Films and Coatings, A. Gennadios (Ed.) CRC Press. EL, pp. 501-516 (2002). 

The use MAP for fraits and vegetables in retail stores and with local vendors has also been increasing in recent years and with increasing popularity of minimally processed fruits and vegetables, its application is surely to enhance further. As different types of polymers suit best as the packaging materials for MAP, the use of polymers will also rise analogous to the development of this sector. 

Pood packaging (dried foods, short life cycle food, egg boxes, fresh or minimally processed fruits and vegetables, dairy products, organically grown products, etc.)... 

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