The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables

Federico Gomez; P Rocculi; Lars Wadsö; Ingegerd Sjöholm

doi:10.1016/j.tifs.2005.01.008

The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables

Federico Gomez, P Rocculi, Lars Wadsö, Ingegerd Sjöholm

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Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

Sammanfattning

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.

Originalspråk	engelska
Sidor (från-till)	325-331
Tidskrift	Trends in Food Science & Technology
Volym	16
Nummer	8
DOI	https://doi.org/10.1016/j.tifs.2005.01.008
Status	Published - 2005

Ämnesklassifikation (UKÄ)

Livsmedelsvetenskap (Här ingår: Produktkvalitet)

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10.1016/j.tifs.2005.01.008

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title = "The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables",

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.",

author = "Federico Gomez and P Rocculi and Lars Wads{\"o} and Ingegerd Sj{\"o}holm",

year = "2005",

doi = "10.1016/j.tifs.2005.01.008",

language = "English",

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The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables. / Gomez, Federico; Rocculi, P; Wadsö, Lars et al.
I: Trends in Food Science & Technology, Vol. 16, Nr. 8, 2005, s. 325-331.

Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

TY - JOUR

T1 - The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables

AU - Gomez, Federico

AU - Rocculi, P

AU - Wadsö, Lars

AU - Sjöholm, Ingegerd

PY - 2005

Y1 - 2005

N2 - 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.

AB - 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.

U2 - 10.1016/j.tifs.2005.01.008

DO - 10.1016/j.tifs.2005.01.008

M3 - Article

SN - 1879-3053

VL - 16

SP - 325

EP - 331

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

IS - 8

ER -

The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables

Sammanfattning

Ämnesklassifikation (UKÄ)

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