The essential oils thymol and carvacrol applied in the packing lines avoid lemon spoilage and maintain quality during storage
- Author
- CASTILLO, S1 ; PEREZ-ALFONSO, C. O1 ; MARTINEZ-ROMERO, D1 ; GUILLEN, F1 ; SERRANO, M2 ; VALERO, D1
[1] Dept. of Food Technology, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
[2] Dept. Applied Biology, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain - Source
Food control. 2014, Vol 35, Num 1, pp 132-136, 5 p ; ref : 3/4 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Acidity Antimicrobial Citrus limon L Colour Firmness Fungal decay
- Keyword (fr)
- Acidité Antimicrobien Citron Citrus limon Conservation aliment Couleur Entreposage Fermeté Fungi Huile essentielle Qualité Stockage pH Agrume Angiospermae Dicotyledones Fruit Rutaceae Spermatophyta
- Keyword (en)
- Acidity Antimicrobial agent Lemon Citrus limon Food preservation Color Warehousing Firmness Fungi Essential oil Quality Storage pH Citrus fruit Angiospermae Dicotyledones Fruit Rutaceae Spermatophyta
- Keyword (es)
- Acidez Antimicrobiano Limón Citrus limon Conservación alimento Color Almacenamiento Firmeza Fungi Aceite esencial Calidad Almacenamiento pH Agrios Angiospermae Dicotyledones Fruto Rutaceae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27798670
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.foodcont.2013.06.052 
https://dx.doi.org/10.1016/j.foodcont.2013.06.052
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