BROWNING INHIBITION AND SHELF LIFE EXTENSION OF FRESH-CUT CHINESE WATER CHESTNUT BY SHORT N2 TREATMENTS

2006 ◽  
pp. 671-676
Author(s):  
Y.L. You ◽  
Y.M. Jiang ◽  
L.L. Song ◽  
H. Liu ◽  
X.W. Duan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Chinese Water ◽  
Shelf Life Extension ◽  
Water Chestnut ◽  
Fresh Cut ◽  
Browning Inhibition

BROWNING INHIBITION AND QUALITY MAINTENANCE OF FRESH-CUT CHINESE WATER CHESTNUT BY ANOXIA TREATMENT

2007 ◽  
Vol 31 (5) ◽  
pp. 595-606 ◽  
Author(s):  
YANLI YOU ◽  
YUEMING JIANG ◽  
XUEWU DUAN ◽  
XINGGUO SU ◽  
LILI SONG ◽  
...  
Keyword(s):  
Quality Maintenance ◽  
Chinese Water ◽  
Water Chestnut ◽  
Fresh Cut ◽  
Browning Inhibition

Development of a multilayered antimicrobial edible coating for shelf-life extension of fresh-cut cantaloupe (Cucumis melo L.) stored at 4 °C

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 341-350 ◽  
Author(s):  
Mauricio E. Martiñon ◽  
Rosana G. Moreira ◽  
M. Elena Castell-Perez ◽  
Carmen Gomes
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Edible Coating ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon

Food Control ◽  
2008 ◽  
Vol 19 (2) ◽  
pp. 191-199 ◽  
Author(s):  
G. Oms-Oliu ◽  
R.M. Raybaudi-Massilia Martínez ◽  
R. Soliva-Fortuny ◽  
O. Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Low Oxygen ◽  
Modified Atmospheres ◽  
Shelf Life Extension ◽  
Fresh Cut

Application of edible coatings and repetitive pulsed light for shelf life extension of fresh-cut cantaloupe ( Cucumis melo L. reticulatus cv. Glamour)

2017 ◽  
Vol 129 ◽  
pp. 64-78 ◽  
Author(s):  
Pei Chen Koh ◽  
Mohd Adzahan Noranizan ◽  
Zainal Abedin Nur Hanani ◽  
Roselina Karim ◽  
Siti Zaharah Rosli
Keyword(s):  
Shelf Life ◽  
Cucumis Melo ◽  
Life Extension ◽  
Edible Coatings ◽  
Pulsed Light ◽  
Shelf Life Extension ◽  
Fresh Cut ◽  
Cucumis Melo L

Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances

2007 ◽  
Vol 45 (2) ◽  
pp. 265-275 ◽  
Author(s):  
Rosa M. Raybaudi-Massilia ◽  
Jonathan Mosqueda-Melgar ◽  
Angel Sobrino-López ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Natural Substances ◽  
Fresh Cut

The hurdle effect of osmotic pretreatment and high-pressure cold pasteurisation on the shelf-life extension of fresh-cut tomatoes

2017 ◽  
Vol 52 (4) ◽  
pp. 916-926 ◽  
Author(s):  
Efimia K. Dermesonlouoglou ◽  
Varvara Andreou ◽  
Zacharias Alexandrakis ◽  
George J. Katsaros ◽  
Maria C. Giannakourou ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fresh Cut
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