The influence of using different packaging on the quality decay kinetics of Cuccìa

Journal of Food Engineering

Volumn 73, Issue 3, 2006, Pages 239-245

  Muratore, G ^a   Lanza, C M ^a   Baiano, A ^b   Tamagnone, P ^c   Asmundo, C Nicolosi ^a   Del Nobile, M A ^b  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c SIPA Plastic Packaging Systems SpA   (Italy)

Author keywords

Cucc a; Oxygen scavenger; Packaging; Shelf life

Indexed keywords

CROPS; FOOD STORAGE; OXYGEN; POLYETHYLENE TEREPHTHALATES;

CUCCÌA; OXYGEN SCAVENGER;

PACKAGING;

FOOD STORAGE; OXYGEN; PACKAGING; SHELF LIFE; WHEAT;

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 27644595170     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.01.026     Document Type: Article

References (7)

1. G. Coria Profumi di Sicilia. Il libro della cucina Italiana Cavallotto Editore 1981
2. EEC Regulation 2568/91. Official Journal of the European Communities, L 248, September 5th 1991.
3. S. Farina La Sicilia, mercoledì 12 dicembre, 19 2001
4. ISO 8587 (2001). Sensory analysis methodology-ranking.
5. C.M. Lanza, E. Pagliarini, and G. Lanza Study of the shelf-life of cured cv. Tarocco oranges by sensory and physicochemical parameters Journal of the Science of Food and Agriculture 80 2000 241 246
6. C.M. Lanza, E. Pagliarini, and F. Tomaselli Sensory and chemical evaluation of frozen blood orange juice Agricultura Mediterranea 125 1995 421 426
7. H.J.H. MacFie, N. Bratchell, K. Greenhoff, and L.Y. Vallis Designs to balance the effect of order of presentation and first-order carry over effects in Hall tests Journal of Sensory Studies 4 1989 129 148