Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.)

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 215-220

  Mastromatteo, Marianna ^a   Conte, Amalia ^a,b   Del Nobile, Matteo Alessandro ^a,b  

^a Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Coating; Ethanol; Fresh carrots; MAP; Shelf life

Indexed keywords

AFTER-TREATMENT; COATED SAMPLE; COATING TREATMENT; CONSUMER ATTITUDES; DAUCUS CAROTA; DECAY KINETICS; FRESH CARROTS; FRESH-CUT; HEADSPACE GAS; HYDROALCOHOLIC SOLUTION; MASS LOSS; MESOPHILIC BACTERIA; PACKAGING SOLUTIONS; POLY-PROPYLENE FILM; PRODUCT QUALITY; RESPIRATORY ACTIVITY; SENSORY QUALITIES; SHELF LIFE; SODIUM ALGINATES; SPOILAGE MICROORGANISMS; VIABLE CELLS;

CARBON DIOXIDE; COATINGS; ETHANOL; FOOD PRESERVATION; FOOD PRODUCTS; MAPS; PLASTIC FILMS;

MODIFIED ATMOSPHERE PACKAGING;

BACTERIA (MICROORGANISMS); DAUCUS CAROTA;

EID: 84857453526     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.10.010     Document Type: Article

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