New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 1, 2009, Pages 128-133

  Del Nobile, M A ^a   Conte, A ^a   Scrocco, C ^a   Laverse, J ^a   Brescia, I ^a   Conversa, G ^a   Elia, A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Artichoke; Biodegradable packaging; Microbial characteristics; Pre treatments; Sensory characteristics; Shelf life

Indexed keywords

ALUMINA; CHLORINE COMPOUNDS; ENVIRONMENTAL IMPACT; FOOD PRESERVATION; FOOD PRODUCTS; MULTILAYER FILMS; PLASTIC FILMS; POLYMERS; SODIUM;

ARTICHOKE; BIODEGRADABLE PACKAGING; MICROBIAL CHARACTERISTICS; PRE-TREATMENTS; SENSORY CHARACTERISTICS; SHELF LIFE;

PACKAGING MATERIALS;

CYNARA SCOLYMUS;

EID: 57749085659     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.06.005     Document Type: Article

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