Physical and chemical changes in minimally processed green asparagus during cold-storage

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 274-280

  Albanese, D ^a   Russo, L ^a   Cinquanta, L ^b   Brasiello, A ^a   Di Matteo, M ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b Food   (Italy)

Author keywords

Chlorophyll; Green asparagus; Kinetics degradation; Toughness

Indexed keywords

ADSORBENT; CHLOROPHYLL; CITRIC ACID;

ADSORPTION; ARTICLE; ASPARAGUS; COLOR; CRYOPRESERVATION; DEGRADATION KINETICS; IMMERSION; MONITORING; PACKAGING; PERMEABILITY; PHYSICAL CHEMISTRY; PREDICTION; QUALITATIVE ANALYSIS; TEMPERATURE MEASUREMENT; WEIGHT REDUCTION;

ASPARAGUS;

EID: 33746928739     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.048     Document Type: Article

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