Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants
出版年份 2014 全文链接
标题
Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 20, Issue 2, Pages 99-108
出版商
SAGE Publications
发表日期
2014-02-12
DOI
10.1177/1082013212472351
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Browning of fresh-cut eggplant: Impact of cutting and storage
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- Combined action of pure oxygen pretreatment and chitosan coating incorporated with rosemary extracts on the quality of fresh-cut pears
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- Effect of high oxygen modified atmosphere on post-harvest physiology and sensorial qualities of mushroom
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- Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
- (2010) Gemma Oms-Oliu et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- 1-Methylcyclopropene (1-MCP) delays senescence, maintains quality and reduces browning of non-climacteric eggplant (Solanum melongena L.) fruit
- (2010) Juan F. Massolo et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Effect of High-Oxygen Atmospheres on the Antioxidant Potential of Fresh-Cut Tomatoes
- (2009) Isabel Odriozola-Serrano et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- EFFECT OF LOW AND HIGH OXYGEN-CONTROLLED ATMOSPHERES ON ENZYMATIC BROWNING OF LITCHI FRUIT
- (2009) XUEWU DUAN et al. JOURNAL OF FOOD BIOCHEMISTRY
- Effects of short-term anoxic treatment on antioxidant ability and membrane integrity of postharvest kiwifruit during storage
- (2008) Lili Song et al. FOOD CHEMISTRY
- Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid
- (2008) Zhu Li-Qin et al. FOOD CHEMISTRY
- Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana
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- Antioxidant Content of Fresh-Cut Pears Stored in High-O2Active Packages Compared with Conventional Low-O2Active and Passive Modified Atmosphere Packaging
- (2008) Gemma Oms-Oliu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root
- (2008) Jinhua Du et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physiological and microbiological changes in fresh-cut pears stored in high oxygen active packages compared with low oxygen active and passive modified atmosphere packaging
- (2008) G. Oms-Oliu et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Effect of high oxygen atmospheres on fruit decay and quality in Chinese bayberries, strawberries and blueberries
- (2007) Yonghua Zheng et al. FOOD CONTROL
- Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples
- (2007) Maria A. Rojas-Graü et al. LWT-FOOD SCIENCE AND TECHNOLOGY
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