Short UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola

Journal of Food Quality

Volumn 2017, Issue , 2017, Pages

  Moreno, Carlota ^a   Andrade Cuvi, María J ^a   Zaro, María J ^b,c   Darre, Magali ^b,c   Vicente, Ariel R ^b,d   Concellón, Analía ^b  

^a School of Engineering Sciences and Industry   (Ecuador)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^c FACULTAD DE CIENCIAS AGRARIAS Y FORESTALES   (Argentina)

^d Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

AEROBIC BACTERIA; AMINO ACIDS; ELECTROLYTES; TEMPERATURE;

ELECTROLYTE LEAKAGE; LOW-TEMPERATURE STORAGE; MESOPHILIC BACTERIA; PHENOLIC ANTIOXIDANT; PHENYLALANINE AMMONIA-LYASE; POLYPHENOL OXIDASE; TISSUE INTEGRITY; TITRATABLE ACIDITY;

FRUITS;

EID: 85013426741     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2017/2548791     Document Type: Article

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