Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/1807
Title: Mantenimento della qualità organolettica in alcuni ortofrutticoli tipici della regione Lazio minimamente processati
Authors: Massantini, Riccardo
Moscetti, Roberto
Cecchini, Massimo
Monarca, Danilo
Keywords: Fourth range products;Artichoke;Fennel;Zucchini squash;Catalogna chicory
Issue Date: 2010
Publisher: Società di Ortoflorofrutticoltura Italiana (SOI)
Source: Massantini, R. et al. 2010. Mantenimento della qualità organolettica in alcuni ortofrutticoli tipici della regione Lazio minimamente processati. "Italus Hortus" 17 (3): 73-77
Abstract: 
The research has the aim of enhancing
the storability of some lightly processed foods typical
of Lazio Region. The vegetables involved in this
research are: artichoke, fennel, zucchini squash and
chicory. Results shown reveal the importance of using
first quality raw material, low temperature (5°C)
through the entire process, and chlorinated water (100
ppm). In addition to this, a packaging using a low permeability
plastic film, controlled atmosphere and a
storage temperature of 4°C are crucial to slow down
tissue browning, to reduce water loss and to maintain
the organoleptic quality requested by the consumer.
Description: 
L'articolo è disponibile sul sito dell'editore http://www.soihs.it/
URI: http://hdl.handle.net/2067/1807
ISSN: 1127-3496
Appears in Collections:GEMINI - Archivio della produzione scientifica

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