Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

Innovative Food Science and Emerging Technologies

Volumn 14, Issue , 2012, Pages 115-121

  Tomás Callejas, Alejandro ^a   Otón, Mariano ^a   Artés, Francisco ^a   Artés Hernández, Francisco ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Brassica rapa var. rosularis; Health promoting compounds; Leafy vegetables; Minimal processing; Sensory quality

Indexed keywords

BRASSICA RAPA; COMBINED EFFECT; COMBINED TREATMENT; FRESH-CUT; LEAFY VEGETABLES; MICROBIAL GROWTH; MINIMAL PROCESSING; OVERALL QUALITY; PHENOLIC CONTENT; PRE-TREATMENT; SENSORY QUALITIES; SHELF LIFE; TOTAL ANTIOXIDANT CAPACITY; TOTAL CHLOROPHYLL; WATER CONSUMPTION;

CHLOROPHYLL; MODIFIED ATMOSPHERE PACKAGING; PHENOLS; VEGETABLES; WATER SUPPLY;

INDUSTRY;

BRASSICA RAPA; BRASSICA RAPA VAR. ROSULARIS;

EID: 84859536743     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.11.007     Document Type: Article

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