Factors affecting quality and safety of fresh-cut produce

dc.contributor.author	Francis, G	en
dc.contributor.author	Gallone, A	en
dc.contributor.author	Nychas, G	en
dc.contributor.author	Sofos, J	en
dc.contributor.author	Colelli, G	en
dc.contributor.author	Amodio, M	en
dc.contributor.author	Spano, G	en
dc.date.accessioned	2014-06-06T06:51:08Z
dc.date.available	2014-06-06T06:51:08Z
dc.date.issued	2011	en
dc.identifier.uri	http://dx.doi.org/10.1080/10408398.2010.503685	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5345
dc.subject	Consumer Demand	en
dc.subject	Dietary Fibre	en
dc.subject	Food Quality	en
dc.subject	Fruit and Vegetables	en
dc.subject	listeria monocytogenes	en
dc.subject	Nutritional Value	en
dc.subject	Salmonella Spp	en
dc.subject	Satisfiability	en
dc.subject	Shelf Life	en
dc.subject	Escherichia Coli	en
dc.subject	Ready To Eat	en
dc.title	Factors affecting quality and safety of fresh-cut produce	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10408398.2010.503685	en
heal.publicationDate	2011	en
heal.abstract	Quality of fresh-cut fruit and vegetable products includes a combination of attributes, such as appearance, texture and flavour, as well as nutritional and safety aspects, that determine their value to the consumer. Nutritionally, fruit and vegetables represent a good source of vitamins, minerals and dietary fibre, and fresh-cut produce satisfy consumer demand for freshly prepared, convenient, healthy food. However, fresh-cut	en
heal.journalName	Critical Reviews in Food Science and Nutrition	en
dc.identifier.doi	10.1080/10408398.2010.503685	en