The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package
- Author
- ADAY, Mehmet Seckin1 ; CANER, Cengiz1
[1] Department of Food Engineering, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey - Issue title
- Strawberries
- Author (monograph)
- HECHT, Katrin (Editor)1
[1] ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2013, Vol 52, Num 2, pp 102-109, 8 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Active packaging Oxygen absorber Shelf life Strawberry
- Keyword (fr)
- Absorbeur Conservation aliment Durée conservation Emballage actif Extension Fraise (fruit) Oxygène Conditionnement Fruit
- Keyword (en)
- Absorber Food preservation Shelf life Active packaging Extension Strawberry Oxygen Conditioning Fruit
- Keyword (es)
- Absorbente Conservación alimento Tiempo conservación Empaque activo Extensión Fresa (fruta) Oxígeno Acondicionamiento Fruto
- 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27382586
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.2012.06.006 
https://dx.doi.org/10.1016/j.lwt.2012.06.006
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