Evaluation of food quality throughout the vegetable processing chain Research Institute for Agriculture, Fisheries and Food
Processed (frozen, pre-processed or prepared) vegetables are an important component of ready-to-eat meals for 21st century consumers. This project works on innovative regeneration techniques for prepared vegetables while maintaining quality in important health care settings. "Regeneration" means reheating and preparing prepared and cooled (or frozen) vegetables for tasty consumption in the best possible way. ...