Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Microbiology

Publication Details

Trends in Food Science & Technology, vol.18, 2007, pp.210-218.

Available from the publisher here

doi:10.1016/j.tifs.2006.11.027

Abstract

The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.

DOI

https://doi.org/10.1016/j.tifs.2006.11.027

Funder

a Technological Sector Research Grant (2002e2006) and International Collaboration Award Scheme (ICAS) (2005e2007).

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