Minimally processed fennels are not widespread products due to the fastappearance of enzymatic browning and microbial spoilage. In order to extend theshelf-life of fresh-cut fennels, the effects of the treatments with stabilizing solutionsand packaging on polyphenol oxidase activity, color and level of main microbialgroups 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 fastappearance of enzymatic browning and microbial spoilage. In order to extend theshelf-life of fresh-cut fennels, the effects of the treatments with stabilizing solutionsand packaging on polyphenol oxidase activity, color and level of main microbialgroups were studied.File in questo prodotto:
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Spagna et al., Fennel IV Gamma.pdf
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