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Project Code
Short Summary
Investigating effects of food grade anti-microbial agents and cultures to improve product safety and quality
Year Published
2002
Project Provider
Food Science Australia
Attachment
This report details investigations into the use of food grade acids, gums and antioxidants and the combined effect heat treatment and organic acids on the inhibitions of browning on whole and fresh cut vegetables. Also investigated is the effect food grade anti-microbial agents and cultures to enhance product safety and quality of fresh cut vegetables.
Project report
Postharvest and supply chain
Added Value
Leafy vegetables
Lettuce
Other leafy vegetables