Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light

Innovative Food Science and Emerging Technologies

Volumn 14, Issue , 2012, Pages 70-76

  Zhan, Lijuan ^a   Li, Yu ^a   Hu, Jinqiang ^b   Pang, Lingyun ^a   Fan, Huiping ^a  

^a HENAN AGRICULTURAL UNIVERSITY   (China)

^b ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY   (China)

Author keywords

Browning; Fresh cut; Lettuce; Light exposure

Indexed keywords

ANTIOXIDANT CAPACITY; ASCORBIC ACIDS; BROWNING; BROWNING INDEX; FRESH WEIGHT; FRESH-CUT; FRESH-CUT LETTUCE; LEAFY VEGETABLES; LETTUCE; LIGHT CONDITIONS; LIGHT EXPOSURE; LIGHT ILLUMINATION; LOW QUALITIES; LOW-INTENSITY; PHENOLIC COMPOUNDS; PHYTOCHEMICALS; POLYPHENOL OXIDASE; QUALITY PROPERTIES; RETAIL MARKETING; SHELF LIFE; TISSUE BROWNING; TOTAL PHENOLS;

COLD STORAGE; ELECTROMAGNETIC LAUNCHERS; KETONES; ORGANIC ACIDS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; TISSUE;

HIGH INTENSITY LIGHT;

LACTUCA;

EID: 84862807326     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.02.004     Document Type: Article

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