Respiratory rate and quality changes in fresh-cut pears as affected by superatmospheric oxygen

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Oms Oliu, G ^a   Soliva Fortuny, R ^a   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Fresh cut pear; Modeling; Modified atmosphere packaging; Quality; Superatmospheric O2 levels

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ARTICLE; CELL RESPIRATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PEAR; QUALITY CONTROL; TASTE; TEMPERATURE; TIME; VACUUM;

CARBON DIOXIDE; CELL RESPIRATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; OXIDATION-REDUCTION; OXYGEN; PYRUS; QUALITY CONTROL; TASTE; TEMPERATURE; TIME FACTORS; VACUUM;

PYRUS;

EID: 35348813904     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00509.x     Document Type: Article

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