The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits

LWT

Volumn 49, Issue 2, 2012, Pages 320-323

  Rocculi, P ^a   Panarese, V ^a   Tylewicz, U ^a   Santagapita, P ^b   Cocci, E ^a   Gomez Galindo F ^c   Romani, S ^a   Dalla Rosa, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c LUND UNIVERSITY   (Sweden)

Author keywords

Metabolic heat; Minimally processed fruit; Modified atmosphere packaging; Osmotic dehydration; Syrup; Thermal power

Indexed keywords

ADDITIVES; ASCORBIC ACID; CALORIMETERS; CALORIMETRY; CELL DEATH; DEHYDRATION; FRUITS; HEAT CONDUCTION; ISOTHERMS; METABOLISM; MODIFIED ATMOSPHERE PACKAGING; OSMOSIS; POTASSIUM SORBATE; QUALITY CONTROL; SUGAR (SUCROSE);

METABOLIC HEAT; MINIMALLY PROCESSED; OSMOTIC DEHYDRATION; SYRUP; THERMAL POWER;

THERMAL PROCESSING (FOODS);

ACTINIDIA DELICIOSA; CUCUMIS MELO; FRAGARIA X ANANASSA;

EID: 84865648102     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.020     Document Type: Article

References (10)

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