Ozone fumigation for safety and quality of wine grapes in postharvest dehydration

Food Chemistry

Volumn 188, Issue , 2015, Pages 641-647

  Botondi, Rinaldo ^a   De Sanctis, Federica ^a   Moscatelli, Niccolò ^a   Vettraino, Anna Maria ^a   Catelli, Cesare ^b   Mencarelli, Fabio ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

^b PC Eng Srl   (Italy)

Author keywords

Dehydration; Enzymes; Grape; Ozone; Polyphenols

Indexed keywords

BREWERIES; DEHYDRATION; ENZYMES; FUMIGATION; OZONE; PIGMENTS;

ANTHOCYANIN CONTENT; GRAPE; PECTIN METHYLESTERASE; POLYGALACTURONASE; POLYPHENOLS; POSTHARVEST DEHYDRATIONS; TOTAL ANTHOCYANIN CONTENTS; TOTAL CAROTENOIDS;

ANTHOCYANINS;

ANTHOCYANIN; CAROTENOID; OZONE; PECTINESTERASE; POLYGALACTURONASE; POLYPHENOL;

ARTICLE; CELL WALL; DEHYDRATION; FUMIGATION; GRAPE; MICROORGANISM; NONHUMAN; POSTHARVEST PERIOD; SAFETY; TEMPERATURE; WINE INDUSTRY; ANALYSIS; CHEMISTRY; FOOD HANDLING; FRUIT; MICROBIOLOGY; PROCEDURES; VITIS; WINE;

FUNGI; VITACEAE; VITIS VINIFERA;

DEHYDRATION; FOOD TECHNOLOGY; FRUIT; FUMIGATION; OZONE; POLYPHENOLS; VITIS; WINE;

EID: 84930221918     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.05.029     Document Type: Article

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