Effect of combined underwater processing and mild precut heat treatment on the sensory quality and storage of fresh-cut cantaloupe melon

Journal of Food Quality

Volumn 33, Issue 4, 2010, Pages 424-438

  Bett Garber, Karen L ^a   Watson, Michael A ^a   Lea, Jeanne M ^a   Champagne, Elaine T ^a   Lamikanra, Olusola ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Frito Lay   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CELL LEAKAGE; COMBINED TREATMENT; CONDUCTIVITY MEASUREMENTS; DESCRIPTIVE SENSORY ANALYSIS; EATING QUALITY; ELECTROLYTE LEAKAGE; FRESH-CUT; FRESH-CUT FRUITS; MEMBRANE DAMAGE; MEMBRANE INTEGRITY; PHYSICAL STRESS; PRODUCT WEIGHT; PUBLIC DOMAINS; SENSORY QUALITIES; STORAGE QUALITY; US GOVERNMENT; WATER BATHS; WEIGHT LOSS;

FRUITS; HEAT TREATMENT; LONGITUDINAL CONTROL; PHYSIOLOGY; QUALITY CONTROL; WATER TREATMENT;

UNDERWATER CUTTING;

CUCUMIS; CUCUMIS MELO;

EID: 77955380302     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00337.x     Document Type: Article

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