Modelling respiration rate of shredded Galega kale for development of modified atmosphere packaging

Journal of Food Engineering

Volumn 54, Issue 4, 2002, Pages 299-307

  Fonseca, Susana C ^a   Oliveira, Fernanda A R ^b   Frias, Jesus M ^b   Brecht, Jeffrey K ^c   Chau, Khe V ^c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Fresh cut produce; Gas composition effect; Respiratory quotient (RQ); Respiratory response to wounding; Temperature effect

Indexed keywords

FOOD PRESERVATION; FOOD PRODUCTS; PACKAGING MATERIALS; THERMAL EFFECTS;

RESPIRATORY QUOTIENTS (RQ);

FOOD PROCESSING;

PACKAGING; RESPIRATION;

BRASSICA OLERACEA VAR. ACEPHALA; GALEGA;

EID: 0036779269     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00216-3     Document Type: Article

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