Texture of fruit and vegetable components of ready meals

Downey, Gerard2012-08-302012-08-302000-12Texture of fruit and vegetable components of ready meals. The National Food Centre Research Report No. 27. Gerard Downey. Dublin; Teagasc, 2000. ISBN 18417015641841701564http://hdl.handle.net/11019/112End of Project ReportVegetable 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.enVegetable puréesFruit puréesReady-mealsCryoprotectantsSensory analysisFood textureTexture of fruit and vegetable components of ready mealsTechnical Report4556