Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado

LWT

Volumn 59, Issue 1, 2014, Pages 320-326

  Aguiló Aguayo, Ingrid ^a,b   Oms Oliu, Gemma ^a   Martín Belloso, Olga ^a   Soliva Fortuny, Robert ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b IRTA   (Spain)

Author keywords

Chlorophylls; Fresh cut avocados; Lipid oxidation; Microbiological stability; Pulsed light

Indexed keywords

FRUITS;

FRESH-CUT; FRESH-CUT AVOCADO; LIGHT TREATMENTS; LIPID OXIDATION; MICROBIAL BURDENS; MICROBIOLOGICAL STABILITY; OXIDATIVE STABILITY; PULSE LIGHTS; PULSED LIGHT; QUALITY CHARACTERISTIC;

CHLOROPHYLL;

PERSEA AMERICANA;

EID: 84903759847     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.049     Document Type: Article

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