Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

Trends in Food Science and Technology

Volumn 46, Issue 2, 2015, Pages 311-319

  Patrignani, Francesca ^a   Siroli, Lorenzo ^a   Serrazanetti, Diana I ^a   Gardini, Fausto ^a   Lanciotti, Rosalba ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL OILS; FRUITS; METABOLITES; OIL SHALE; OILS AND FATS; VEGETABLES; VOLATILE ORGANIC COMPOUNDS;

FRUITS AND VEGETABLES; INNOVATIVE STRATEGIES; MINIMALLY PROCESSED; NATURAL-ANTIMICROBIALS; NUTRITIONAL VALUE; PHYSICOCHEMICAL PROPERTY; SECONDARY METABOLITES; VOLATILE COMPOUNDS;

FOOD SAFETY;

EID: 84926435461     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.03.009     Document Type: Article

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