Quality of fresh-cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments

Journal of the Science of Food and Agriculture

Volumn 90, Issue 6, 2010, Pages 1089-1097

  Rodríguez Hidalgo, Stephanie ^a   Artés Hernández, Francisco ^a   Gómez, Perla A ^a   Ferńandez, Juan Antonio ^a   Artés, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Antioxidant capacity; Enzymatic activity; High oxygen; Microbial counts; Minimal processing; Nitrous oxide; Polyphenols; Spinacia oleracea L.; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CHLOROPHYLL; FERTILIZER; NITROGEN; NITROUS OXIDE; PHENOL DERIVATIVE;

AGRICULTURE; ARTICLE; BACTERIUM; CHEMISTRY; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FUNGUS; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; ODOR; PLANT LEAF; SENSATION; SPINACH; STANDARD; TASTE; BACTERIA; PROCEDURES; STANDARDS;

AGRICULTURE; ANTIOXIDANTS; ASCORBIC ACID; BACTERIA; CHLOROPHYLL; FERTILIZERS; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FUNGI; NITROGEN; NITROUS OXIDE; NUTRITIVE VALUE; ODORS; PHENOLS; PLANT LEAVES; SENSATION; SPINACIA OLERACEA; TASTE;

SPINACIA OLERACEA;

EID: 77949598419     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3926     Document Type: Article

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