Influence of different packaging systems on fresh-cut zucchini (Cucurbita pepo)

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 361-368

  Lucera, A ^a   Costa, C ^a   Mastromatteo, M ^b   Conte, A ^a,b   Del Nobile, M A ^a,b  

^a Ist per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodo   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Minimally processed vegetables; Modified atmosphere packaging; Shelf life; Zucchini

Indexed keywords

BIODEGRADABLE PACKAGING; CONSUMER ATTITUDES; CUCURBITA PEPO; DECAY KINETICS; ECO-FRIENDLY; ENVIRONMENTAL POLLUTIONS; FRESH-CUT; HEADSPACE GAS; HEADSPACES; MASS LOSS; MINIMALLY PROCESSED VEGETABLES; MODIFIED ATMOSPHERE PACKAGING; OBSERVATION PERIOD; ORIENTED POLYPROPYLENE; PACKAGING SOLUTIONS; PACKAGING SYSTEM; PLASTIC MATERIALS; PROCESSED FOODS; RESPIRATION ACTIVITY; SENSORY QUALITIES; SHELF LIFE; SPOILAGE MICROORGANISMS; VIABLE CELLS;

BIODEGRADABLE POLYMERS; PACKAGING MACHINES; PACKAGING MATERIALS; POLYMERIC FILMS; THERMOPLASTICS; VEGETABLES;

PACKAGING;

CUCURBITA PEPO; CUCURBITA PEPO VAR. MELOPEPO;

EID: 77649236427     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.08.002     Document Type: Article

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