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Minimally Processed Food: Packaging for Quality Preservation

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Packaging for Food Preservation

Part of the book series: Food Engineering Series ((FSES))

Abstract

This chapter reviews the main detrimental phenomena involved in fruit and vegetable deterioration. To this end, three food categories are considered and some case studies presented. Moreover, the most recent approaches to preventing product deterioration are discussed.

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  1. Department of Agricultural Sciences Food and Environment (SAFE), University of Foggia, Foggia, Italy

    Matteo Alessandro Del Nobile & Amalia Conte

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  1. Matteo Alessandro Del Nobile
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  2. Amalia Conte
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Del Nobile, M.A., Conte, A. (2013). Minimally Processed Food: Packaging for Quality Preservation. In: Packaging for Food Preservation. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7684-9_7

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