Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers
- Author
- GONZALEZ-AGUILAR, G. A1 ; AYALA-ZAVALA, J. F1 ; RUIZ-CRUZ, S1 ; ACEDO-FELIX, E1 ; DIAZ-CINCO, M. E1
[1] Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC), Dirección de Tecnología de Alimentos de Origen Vegetal, Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora 83000, Mexico - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2004, Vol 37, Num 8, pp 817-826, 10 p ; ref : 1 p.1/4
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Ascorbic acid Capsicum annuum Microbial growth Overall quality
- Keyword (fr)
- Acide ascorbique Atmosphère modifiée Capsicum annuum Effet température Emballage Multiplication microorganisme Poivron Qualité Angiospermae Conditionnement Dicotyledones Solanaceae Spermatophyta Vitamine
- Keyword (en)
- Ascorbic acid Modified atmosphere Capsicum annuum Temperature effect Packaging Microorganism growth Bell pepper Quality Angiospermae Conditioning Dicotyledones Solanaceae Spermatophyta Vitamin
- Keyword (es)
- Acido ascórbico Atmósfera modificada Capsicum annuum Efecto temperatura Empaque Multiplicación microorganismo Pimienta dulce Calidad Angiospermae Acondicionamiento Dicotyledones Solanaceae Spermatophyta Vitamina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16095176
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2004.03.007 
https://dx.doi.org/10.1016/j.lwt.2004.03.007
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