Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam

LWT

Volumn 60, Issue 2, 2015, Pages 1155-1161

  Luo, Zisheng ^a,b   Wang, Yansheng ^a   Jiang, Lei ^b   Xu, Xiaoling ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Browning; Chinese yam; Fresh cut; Nano CaCO3 LDPE; Quality

Indexed keywords

ALDEHYDES; ALIPHATIC COMPOUNDS; AMINO ACIDS; AMMONIA; ASCORBIC ACID; CALCITE; CALCIUM CARBONATE; ETHYLENE; IMAGE QUALITY; PACKAGING;

BROWNING; CHINESE YAM; FRESH-CUT; NANO-CACO3; OVERALL VISUAL QUALITIES; PHENYLALANINE AMMONIA-LYASE; TOTAL BACTERIAL COUNT; TOTAL PHENOLIC CONTENT;

QUALITY CONTROL;

BACTERIA (MICROORGANISMS); DIOSCOREA ALATA; DIOSCOREA POLYSTACHYA;

EID: 84922311308     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.021     Document Type: Article

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