Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants

Food Science and Technology International

Volumn 20, Issue 2, 2014, Pages 99-108

  Li, Xihong ^a   Jiang, Yuqian ^a   Li, Weili ^a   Tang, Yao ^a   Yun, Juan ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Browning; peroxidase; polyphenol oxidase; sensory properties; total phenolic

Indexed keywords

ASCORBIC ACID; CATECHOL OXIDASE; MALONALDEHYDE; OXYGEN; PEROXIDASE; PIGMENT;

ARTICLE; ATMOSPHERE; AUBERGINE; BROWNING; CHEMISTRY; CONSUMER; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; METHODOLOGY; MICROBIOLOGY; SENSORY PROPERTIES; TOTAL PHENOLIC;

BROWNING; PEROXIDASE; POLYPHENOL OXIDASE; SENSORY PROPERTIES; TOTAL PHENOLIC;

ASCORBIC ACID; ATMOSPHERE; CONSUMER SATISFACTION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; MALONDIALDEHYDE; OXYGEN; PIGMENTS, BIOLOGICAL; SOLANUM MELONGENA;

EID: 84894191592     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212472351     Document Type: Article

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