Overall quality and shelf life of minimally processed and modified atmosphere packaged "ready-to-eat" pomegranate arils

Journal of Food Science

Volumn 74, Issue 5, 2009, Pages

  Ayhan, Zehra ^a   Eştürk, Okan ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Anthocyanin content; Minimal processing; Modified atmosphere packaging; Polyphenols; Pomegranate; Ready to eat; Shelf life; Total antioxidant activity

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; CARBON DIOXIDE; FLAVONOID; NITROGEN; OXYGEN; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; COLOR; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; HARDNESS; HUMAN; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; POMEGRANATE; TASTE;

ANTHOCYANINS; ANTIOXIDANTS; CARBON DIOXIDE; COLONY COUNT, MICROBIAL; COLOR; FLAVONOIDS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; HARDNESS; HUMANS; HYDROGEN-ION CONCENTRATION; NITROGEN; OXYGEN; PHENOLS; PUNICACEAE; TASTE;

BACTERIA (MICROORGANISMS); LYTHRACEAE;

EID: 65849408040     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01184.x     Document Type: Article

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