The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables
The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processed fruits and vegetables
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DOI：
10.1016/j.tifs.2005.01.008
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发表时间：
2005-01-01
影响因子：
15.3
通讯作者：
Sjöhlm, I
中科院分区：
文献类型：
--
作者：
Galindo, FG;Rocculi, P;Sjöhlm, I
我们回顾了等温量热法作为一种分析工具的潜力，提供了一个综合的观点，不同的加工步骤对最低限度加工的水果和蔬菜的质量和保质期的影响。在食品工业中的产品开发中涉及的加工操作的变化进行了研究，通过工厂的情况下，显示的多功能性的技术在监测和预测的最低限度加工的园艺产品的质量变化。
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.