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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
05/11/2018 |
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Data da última atualização: |
05/11/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MARQUES, H. M. F. V. R.; BOLLER, C.; GODOY, R. C. B. de; PRADO, M. R. M. |
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Afiliação: |
Háquila Mirelly Franco Vieira Reis Marques, Faculdades Pequeno Príncipe; Christian Boller, Faculdades Pequeno Príncipe; ROSSANA CATIE BUENO DE GODOY, CNPF; Maria Rosa Machado Prado, Faculdades Pequeno Príncipe. |
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Título: |
Fresh-cut produce: comparison between sanitation and production methods: organic versus conventional. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
International Journal of Current Microbiology and Applied Sciences, v. 7, n. 4, p. 3038-3048, Apr. 2018. |
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DOI: |
doi.org/10.20546/ijcmas.2018.704.344 |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this review is to create awareness to the fact that fresh-cut produce may be a low-risk choice. Furthermore, it can briefly address the challenges faced by the food industry to provide consumers with highquality and safe products. Health concerns continue to influence people worldwide to seek healthier habits. Fresh cut produce is widely consumed for being a healthy, practical and convenient alternative. Food industries all over the globe are committed to provide the population with a variety of fresh-cut produce. In order to achieve quality standards, fresh-cut processing includes one or more sanitation steps to reduce microbial load. |
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Palavras-Chave: |
Convencional production; Produção convencional. |
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Thesagro: |
Produção Orgânica. |
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Thesaurus Nal: |
Fresh-cut produce; Organic production; Sanitation. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/185442/1/2018-Catie-IJCMAS-Fresh-cut.pdf
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Marc: |
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100 1 $aMARQUES, H. M. F. V. R.
245 $aFresh-cut produce$bcomparison between sanitation and production methods: organic versus conventional.$h[electronic resource]
260 $c2018
520 $aThe aim of this review is to create awareness to the fact that fresh-cut produce may be a low-risk choice. Furthermore, it can briefly address the challenges faced by the food industry to provide consumers with highquality and safe products. Health concerns continue to influence people worldwide to seek healthier habits. Fresh cut produce is widely consumed for being a healthy, practical and convenient alternative. Food industries all over the globe are committed to provide the population with a variety of fresh-cut produce. In order to achieve quality standards, fresh-cut processing includes one or more sanitation steps to reduce microbial load.
650 $aFresh-cut produce
650 $aOrganic production
650 $aSanitation
650 $aProdução Orgânica
653 $aConvencional production
653 $aProdução convencional
700 1 $aBOLLER, C.
700 1 $aGODOY, R. C. B. de
700 1 $aPRADO, M. R. M.
773 $tInternational Journal of Current Microbiology and Applied Sciences$gv. 7, n. 4, p. 3038-3048, Apr. 2018.
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Embrapa Florestas (CNPF) |
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