Minimally processed fennels are not widespread products due to the fast appearance of enzymatic browning and microbial spoilage. In order to extend the shelf-life of fresh-cut fennels, the effects of the treatments with stabilizing solutions and packaging on polyphenol oxidase activity, color and level of main microbial groups were studied.
Effects of stabilizing treatments and packaging on minimally processed fennels
LA ROSA, Rosa;
2005-01-01
Abstract
Minimally processed fennels are not widespread products due to the fast appearance of enzymatic browning and microbial spoilage. In order to extend the shelf-life of fresh-cut fennels, the effects of the treatments with stabilizing solutions and packaging on polyphenol oxidase activity, color and level of main microbial groups were studied.File in questo prodotto:
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