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Minimally processing of potato (CROSBI ID 674471)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa

Dite Hunjek, Draženka ; Repajić, Maja ; Levaj, Branka Minimally processing of potato // Book of Abstracts of the 54th Croatian & 14th International Symposium on Agriculture / Mioč, Boro ; Širić, Ivan (ur.). Zagreb: Agronomski fakultet Sveučilišta u Zagrebu, 2019. str. 101-102

Podaci o odgovornosti

Dite Hunjek, Draženka ; Repajić, Maja ; Levaj, Branka

hrvatski

Minimally processing of potato

The aim of this communication is to provide an overview of potato minimally processing, starting with the basic definition of minimal processing, product relevance, description of the minimally processed potato (MPP) manufacturing, its storage conditions as well as the some difficulties and possible solutions for overcoming them. The nowadays lifestyle in developed countries affects the growing trend of supply and demand for semi-prepared and ready-to-eat meals, including minimally processed fruit and vegetables (ViP). It is defined as cleaned, and 100% usable, packed, convenient with authentic taste and freshness. The offer of such products in developed countries, as well as in Croatia, is growing. Although, market growth in Croatia is not the same for all ViP types, e.g. MPP is present in negligible quantities. Processing of MPP is basically simple, including operations of primary processing, and packaging but the rapid perishability of such product makes it difficult for production and requires storage with the cold chain maintenance. In this regard, many scientific papers dealt with the appropriate cultivar selection that is least prone to browning, as well as the selection of anti-browning agents, suitable package material and atmosphere that will slow respiration and deterioration processes and in that way enable shelf life of a minimum 7 days or longer, if the product is intended for retail. However, there is no unique solution, but it is necessary to establish optimal processing and storage conditions for selected cultivar according to previous studies, that will contribute to greater product stability.

Solanum tuberosum, minimally processed potato, production, browning prevention, packaging

nije evidentirano

engleski

Minimally processing of potato

nije evidentirano

Solanum tuberosum, minimally processed potato, production, browning prevention, packaging

nije evidentirano

Podaci o prilogu

101-102.

2019.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts of the 54th Croatian & 14th International Symposium on Agriculture

Mioč, Boro ; Širić, Ivan

Zagreb: Agronomski fakultet Sveučilišta u Zagrebu

2459-5551

Podaci o skupu

54. hrvatski i 14. međunarodni simpozij agronoma

predavanje

12.02.2019-22.02.2019

Vodice, Hrvatska

Povezanost rada

Prehrambena tehnologija