Fresh-cut melon quality during storage: An NMR study of water transverse relaxation time

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 71-76

  Fundo, Joana F ^a   Amaro, Ana L ^a   Madureira, Ana Raquel ^a   Carvalho, Alexandra ^b   Feio, Gabriel ^b   Silva, Cristina L M ^a   Quintas, Mafalda A C ^a,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSIDADE NOVA DE LISBOA   (Portugal)

^c UNIVERSITY OF MINHO   (Portugal)

Author keywords

Fresh cut melon storage; Molecular mobility; NMR; Quality parameters

Indexed keywords

BIODEGRADATION; FLUIDITY; FRUITS; NUCLEAR MAGNETIC RESONANCE; RELAXATION TIME;

BIOCHEMICAL CHANGES; COLOUR DIFFERENCES; DEGRADATION REACTION; FRESH-CUT MELON; MICROBIAL DEGRADATION; MOLECULAR MOBILITY; QUALITY PARAMETERS; TRANSVERSE RELAXATION TIME;

FOOD STORAGE;

EID: 84942196699     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.03.028     Document Type: Article

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