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The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup.
J Sci Food Agric
March 2015
Grupo de Investigación en Ingeniería en Alimentos, Universidad Nacional de Mar del Plata, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
Background: The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage temperature on the microbiological and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) were studied with the objective of preserving its quality and safety.
Results: Refrigeration temperature was confirmed as the main factor to limit the growth of spoilage and pathogenic microorganisms. Biopreservatives applied on mixed vegetables were effective only when combined with optimal refrigeration temperature (5 °C).
No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss.
Int J Food Sci Nutr
July 2010
Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands.
Mono-sodium glutamate (MSG) and/or flavors may improve palatability and intake in elderly people. Whether this improvement is related to a decline in chemosensory sensitivity is unclear. We examined the effect of flavor-enhanced tomato soup (1,200 mg/l MSG (0.
View Article and Find Full Text PDFCritical Factors for Thermal Processing of Institutional Pouches.
J Food Prot
June 1983
Food Engineering Branch, Division of Food Technology, Food and Drug Administration, U.S. Department of Health and Human Services, 1090 Tusculum Avenue, Cincinnati, Ohio 45226.
Institutional-sized pouches filled with whole kernel com in brine and condensed cream of celery soup were heated in a still retort. The sterilization values (F) and heat penetration parameters (j, f, f) were determined from temperature/time data as a function of the residual air in the horizontal pouches, pouch thickness, product fill, and circulation of the heating water. The F value for the soup was reduced from 11.
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