Processing Fresh-Cut Potatoes Using Non-Thermal Technologies and Edible Coatings
Christina Drosou,
Ioannis Sklirakis,
Ekaterini Polyzou
et al.
Abstract:The increasing consumer demand for minimally processed and ready-to-cook food products has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory properties, and convenience. However, extending the shelf life of fresh-cut potatoes while preserving their organoleptic qualities remains a significant challenge. This review examines the effectiveness of emerging non-thermal technologies, such as osmotic dehydration (OD), high-pressure processing (HPP), pulsed electric field (PEF… Show more
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