Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads

Food and Bioprocess Technology

Volumn 9, Issue 4, 2016, Pages 650-663

  Hägele, Florian ^a   Baur, Svenja ^a   Menegat, Alexander ^a,b   Gerhards, Roland ^a   Carle, Reinhold ^a,c   Schweiggert, Ralf M ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Chlorophyll fluorescence imaging; Cutting; Fresh cut lettuce; Modified atmosphere packaging; Phenylalanine ammonia lyase; Warm water treatments

Indexed keywords

AMINO ACIDS; AMMONIA; CHLOROPHYLL; CUTTING; FLUORESCENCE; PLANTS (BOTANY); WASHING;

CHLOROPHYLL FLUORESCENCE IMAGING; ELEVATED TEMPERATURE; FRESH-CUT LETTUCE; MINIMALLY PROCESSED; NON-INVASIVE MONITORING; PHENYLALANINE AMMONIA-LYASE; PHYSIOLOGICAL PROPERTIES; RESPIRATORY ACTIVITY;

MODIFIED ATMOSPHERE PACKAGING;

EID: 84959531369     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1661-2     Document Type: Article

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