Quality characteristics, respiration rates, and microbial stability of osmotically treated mango tissue (Mangifera indica L.) with or without calcium lactate

Food Science and Technology International

Volumn 14, Issue 4, 2008, Pages 355-365

  Torres, J D ^a   Castello M L ^b   Escriche, I ^b   Chiralt, A ^b  

^a UNIVERSIDAD DE ANTIOQUIA   (Colombia)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Calcium; Mango; Osmotic treatments; Physical properties; Quality parameters; Respiration

Indexed keywords

AFTER TREATMENTS; CALCIUM LACTATES; GREAT-ER; MANGIFERA INDICA L.; MANGO; MICROBIAL; MICROBIAL CONTROLS; MICROBIAL STABILITIES; OSMOTIC DEHYDRATIONS; OSMOTIC TREATMENTS; PRODUCT QUALITIES; QUALITY CHARACTERISTICS; QUALITY PARAMETERS; RESPIRATION; RESPIRATION RATES; STORAGE TIMES; SUCROSE SOLUTIONS; TREATMENT CONDITIONS; VACUUM PULSES; WITH OR WITHOUT;

AGRICULTURAL PRODUCTS; ATMOSPHERIC PRESSURE; CALCIUM; CALCIUM ALLOYS; DEHYDRATION; DEWATERING; MECHANICAL PROPERTIES; OSMOSIS; SUGAR (SUCROSE);

QUALITY CONTROL;

MANGIFERA INDICA;

EID: 54549119209     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208097276     Document Type: Article

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