The addition of essential oils to MAP as a tool to maintain the overall quality of fruits

Trends in Food Science and Technology

Volumn 19, Issue 9, 2008, Pages 464-471

  Serrano, María ^a   Martínez Romero, Domingo ^a   Guillén, Fabián ^a   Valverde, Juan Miguel ^a   Zapata, Pedro Javier ^a   Castillo, Salvador ^a   Valero, Daniel ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ARSENIC COMPOUNDS; ESSENTIAL OILS; FOOD PRESERVATION; FOOD PROCESSING; FRUIT JUICES; FRUITS; HEALTH; MAPS; TECHNOLOGICAL FORECASTING;

ACTIVE PACKAGING; ANTIMICROBIAL COMPOUNDS; BIOACTIVE COMPOUNDS; FRUIT RIPENING; FUNCTIONAL PROPERTIES; MODIFIED ATMOSPHERE PACKAGING (MAP); OVERALL QUALITY; POST-HARVEST STORAGE; QUALITY LOSS; SENSORY ATTRIBUTES; SHELF LIFE; TECHNOLOGICAL DEVELOPMENTS;

AGRICULTURAL PRODUCTS;

EID: 48949118730     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2008.01.013     Document Type: Article

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