Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage

Food Science and Technology International

Volumn 20, Issue 7, 2014, Pages 527-541

  Kaushik, Neelima ^a   Kaur, Barjinder P ^a   Rao, P Srinivasa ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

ascorbic acid; browning index; Colour; microbiological quality; shelf life; texture profile analysis

Indexed keywords

ASCORBIC ACID;

CHEMISTRY; COLD; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HUMAN; LYCHEE; MICROBIOLOGY; PRESSURE; PROCEDURES; REFRIGERATION; TASTE;

ASCORBIC ACID; COLD TEMPERATURE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HUMANS; LITCHI; PRESSURE; REFRIGERATION; TASTE;

EID: 84973427445     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213496093     Document Type: Article

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