| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10894912 | Trends in Food Science & Technology | 2005 | 7 Pages |
Abstract
We review the potential of isothermal calorimetry as an analytical tool to provide an integrated view of the effect of different processing steps on the quality and shelf life of minimally processed fruits and vegetables. Variations in processing operations involved in product development in the food industry are studied through a factory scenario to show the versatility of the technique in monitoring and predicting changes in quality of minimally processed horticultural products.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Federico Gómez Galindo, Pietro Rocculi, Lars Wadsö, Ingegerd Sjöholm,