Recent Developments in Minimal Processing: A Tool to Retain Nutritional Quality of Food

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 3, 2014, Pages 340-351

  Pasha, Imran ^a   Saeed, Farhan ^b   Sultan, M Tauseef ^c   Khan, Moazzam Rafiq ^a   Rohi, Madiha ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b GOVERNMENT COLLEGE UNIVERSITY   (Pakistan)

^c BAHAUDDIN ZAKARIYA UNIVERSITY   (Pakistan)

Author keywords

emerging technologies; fruits and vegetables; hurdle technology; MAP; Minimal processing

Indexed keywords

EMERGING TECHNOLOGIES; FRUITS AND VEGETABLES; HIGH-PRESSURE PROCESSING; HURDLE TECHNOLOGY; INDUSTRIAL DEVELOPMENT; MINIMAL PROCESSING; MINIMALLY PROCESSED FOODS; PERISHABLE COMMODITIES;

ETHYLENE; MAPS; OZONIZATION; PROCESSED FOODS; VEGETABLES;

FRUITS;

OZONE;

FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; HALOGENATION; METHODOLOGY; NUTRITIONAL VALUE; REVIEW; VEGETABLE;

FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; HALOGENATION; NUTRITIVE VALUE; OZONE; VEGETABLES;

EID: 84887864914     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.585254     Document Type: Article

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