Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Guillen F ^a   Zapata, P J ^a   Martinez Romero D ^a   Castillo, S ^a   Serrano, M ^a   Valero, D ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Carvacrol; Eugenol; Safety; Sensory quality; Storage; Thymol

Indexed keywords

CARBON DIOXIDE; CARVACROL; ESSENTIAL OIL; EUGENOL; FOOD PRESERVATIVE; OXYGEN; TERPENE; THYMOL;

ARTICLE; BACTERIAL COUNT; FOOD PACKAGING; FOOD PRESERVATION; GRAPE; HUMAN; METABOLISM; METHODOLOGY; MICROBIOLOGY; PERMEABILITY; QUALITY CONTROL;

CARBON DIOXIDE; COLONY COUNT, MICROBIAL; EUGENOL; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; MONOTERPENES; OILS, VOLATILE; OXYGEN; PERMEABILITY; QUALITY CONTROL; THYMOL; VITIS;

VITACEAE;

EID: 34147108340     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00305.x     Document Type: Article

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