Effects of polyvinylchloride films and edible starch coatings on quality aspects of refrigerated Brussels sprouts

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 701-709

  Viña, Sonia Z ^a   Mugridge, Alicia ^a   García, María A ^a   Ferreyra, Ricardo M ^a   Martino, Miriam N ^a,b   Chaves, Alicia R ^a   Zaritzky, Noemí E ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Ascorbic acid; Brussels sprouts; Edible starch coatings; Radical scavenging activity; Synthetic packaging film; Total flavonoids content

Indexed keywords

ASCORBIC ACID; FLAVONOID; GLYCEROL; POLYSTYRENE; POLYVINYLCHLORIDE; SCAVENGER; SORBITOL; STARCH; SUNFLOWER OIL;

ARTICLE; BRUSSELS SPROUT; FILM; FOOD COATING; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; FREEZING; SHELF LIFE; WEIGHT REDUCTION;

BRASSICA OLERACEA VAR. GEMMIFERA; HELIANTHUS;

EID: 33847160743     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.010     Document Type: Article

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