Extending the shelf life of fresh-cut lotus root with antibrowning agents, cinnamon oil fumigation and moderate vacuum packaging

Journal of Food Process Engineering

Volumn 35, Issue 4, 2012, Pages 505-521

  Xing, Yage ^a   Li, Xihong ^a   Xu, Qinglian ^a   Yun, Juan ^a   Lu, Yaqing ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CINNAMON OIL; COMBINED TREATMENT; EFFECT OF CHEMICALS; FRESH-CUT; POLYPHENOL OXIDASE; PRODUCT WEIGHT; SHELF LIFE; TITRATABLE ACIDITY; VACUUM PACKAGING; VITAMIN C;

PHENOLS; VACUUM;

FUMIGATION;

CINNAMOMUM VERUM;

EID: 84864282713     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00604.x     Document Type: Article

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