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Texture of fruit and vegetable components of ready meals

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Keywords
Vegetable purées, Fruit purées, Ready-meals, Cryoprotectants, Sensory analysis, Food texture
Date
2000-12
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Food Chemistry & Technology
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Report 27.pdf
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http://hdl.handle.net/11019/112
Citation
Texture of fruit and vegetable components of ready meals. The National Food Centre Research Report No. 27. Gerard Downey. Dublin; Teagasc, 2000. ISBN 1841701564
Abstract
Vegetable and fruit purées are important parts of prepared ready-meals. Further expansion of this food sector will depend among other things on improved and consistent product quality. Innovative organoleptic properties in ready-meal components will assist in product diversification and the growth of market share.
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