Identification of critical quality parameters and optimal environment conditions of intermediate moisture content banana during storage

Journal of Food Engineering

Volumn 85, Issue 2, 2008, Pages 163-172

  Yan, Zhengyong ^a   Sousa Gallagher, Maria J ^a   Oliveira, Fernanda A R ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Banana; Colour; Moisture content; Principle component analysis; Relative humidity; Sensory characteristic; Shelf life; Temperature

Indexed keywords

ATMOSPHERIC HUMIDITY; COLOR; CONTAINERS; PARAMETER ESTIMATION; PRINCIPAL COMPONENT ANALYSIS;

PENETRATION FORCE; REHYDRATION CAPACITY; SENSORY CHARACTERISTIC; SHELF LIFE;

MOISTURE;

EID: 35348835388     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.06.034     Document Type: Article

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