Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging

Journal of Food Engineering

Volumn 78, Issue 1, 2007, Pages 340-344

  An, Jianshen ^a,b   Zhang, Min ^a   Lu, Qirui ^c  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

^c Post doctoral Scientific Research Station   (China)

Author keywords

Antioxidant enzyme; Aqueous ozone; Asparagus (Asparagus officinalis L.); Fresh cut; Lignifying; Modified atmosphere packaging; Pretreatment

Indexed keywords

ANTIOXIDANTS; CELLS; ENZYME KINETICS; ENZYMES; OZONE; SOLUTIONS;

ANTIOXIDANT ENZYMES; AQUEOUS OZONE; ASPARAGUS (ASPARAGUS OFFICINALIS L.); FRESH-CUT; LIGNIFYING; MODIFIED ATMOSPHERE PACKAGING (MAP); PRETREATMENT;

FUNGI;

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 33745954908     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.10.001     Document Type: Article

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