The Use of Duo-Functional PVC Film for Conservation of Minimally Processed Apples

Food and Bioprocess Technology

Volumn 7, Issue 5, 2014, Pages 1483-1495

  Foralosso, Fabiana Bortolini ^a   Fronza, Nei ^a   dos Santos, João Henrique Zimnoch ^b   Capeletti, Larissa Brentanho ^b   Quadri, Mara Gabriela Novy ^c  

^a Docente Do Instituto Federal Catarinense   (Brazil)

^b FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^c FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Active package; Antibrowning; Antimicrobial; Encapsulation; Minimally processed apples

Indexed keywords

ADDITIVES; ENCAPSULATION; FILM PREPARATION; FRUITS; MECHANICAL PROPERTIES; MICROORGANISMS; QUALITY CONTROL; SOL-GEL PROCESS; SULFUR DIOXIDE;

ANTIBROWNING; ANTIMICROBIAL; CONSERVATION STRATEGIES; MICROBIOLOGICAL QUALITY; MINIMALLY PROCESSED; MINIMALLY PROCESSED VEGETABLES; POLYVINYL CHLORIDE (PVC);

POLYVINYL CHLORIDES;

EID: 84897418907     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1233-2     Document Type: Article

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