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- W2015212532 abstract "Minimally processed products are one of the major growing segments in food retail establishments. However, fresh-cut fruits are still under study because of the difficulties in preserving their fresh-like quality during prolonged periods. This paper intends to review the most significant contributions regarding preservation of fresh-cut fruits without a significant modification of its sensorial properties and provides an overview about the last published advances. It covers aspects concerning conditions suggested by authors in each one of the processing steps such as washing, sanitation, cutting, dipping treatments and/or preservation under modified atmospheres, as well as those works studying the influence of these operations on the shelf life and quality extension of fresh-cut fruit products without modification of their sensorial properties." @default.
- W2015212532 created "2016-06-24" @default.
- W2015212532 creator A5059048339 @default.
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- W2015212532 date "2003-09-01" @default.
- W2015212532 modified "2023-10-18" @default.
- W2015212532 title "New advances in extending the shelf-life of fresh-cut fruits: a review" @default.
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- W2015212532 doi "https://doi.org/10.1016/s0924-2244(03)00054-2" @default.
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