Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment

Food and Bioprocess Technology

Volumn 7, Issue 3, 2014, Pages 693-701

  Meng, Xiangyong ^a   Zhang, Min ^a   Zhan, Zhonggang ^a   Adhikari, Benu ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF BALLARAT   (Australia)

Author keywords

Cucumis sativus; Fresh cut; Freshness; Pressurized argon

Indexed keywords

CHLOROPHYLL DEGRADATION; CUCUMIS SATIVUS; FRESH-CUT; FRESHNESS; MICROBIAL POPULATIONS; QUALITY CHARACTERISTIC; SOLUBLE SOLIDS; TOTAL PLATE COUNT;

FOOD PROCESSING; FOOD TECHNOLOGY;

TECHNOLOGY;

EID: 84893329524     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1092-x     Document Type: Article

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