Effect of atmosphere composition on the quality of ready-to-use broccoli raab (Brassica rapa L.)

Journal of the Science of Food and Agriculture

Volumn 90, Issue 5, 2010, Pages 789-797

  Cefola, Maria ^a   Amodio, Maria L ^a   Cornacchia, Rosaria ^a   Rinaldi, Raffaella ^a   Vanadia, Sebastiano ^b   Colelli, Giancarlo ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Cold storage; Fresh cut; Marketability; Off odour; Quality; Rapini

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CARBON DIOXIDE; CHLOROPHYLL; OXYGEN; PHENOL DERIVATIVE;

ARTICLE; CELL RESPIRATION; CHEMISTRY; COMPARATIVE STUDY; FAST FOOD; FOOD HANDLING; FREEZING; HISTOLOGY; METHODOLOGY; NUTRITIONAL VALUE; ODOR; PIGMENTATION; PLANT; QUALITY CONTROL; SEASON; SPECTROPHOTOMETRY; TIME; TURNIP;

ANTIOXIDANTS; ASCORBIC ACID; BRASSICA RAPA; CARBON DIOXIDE; CELL RESPIRATION; CHLOROPHYLL; FAST FOODS; FOOD HANDLING; NUTRITIVE VALUE; ODORS; OXYGEN; PHENOLS; PIGMENTATION; PLANT SHOOTS; QUALITY CONTROL; REFRIGERATION; SEASONS; SPECTROPHOTOMETRY; TIME FACTORS;

BRASSICA OLERACEA VAR. ITALICA; BRASSICA RAPA; BRASSICA RAPA SUBSP. RAPA;

EID: 77649280997     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3885     Document Type: Article

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