Biodegradable PLA (polylactic acid) hinged trays keep quality of fresh-cut and cooked spinach

Author:

Botondi Rinaldo,Bartoloni Serena,Baccelloni Simone,Mencarelli Fabio

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference34 articles.

1. Allende A, Luo Y, McEvoy JL, Artés F, Wang CY (2004) Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions. Postharvest Biol Technol 33:51–59

2. Auras RA, Singh SP, Singh JJ (2005) Evaluation of oriented poly(lactide) polymers vs. existing PET and oriented PS for fresh food service containers. Packag Technol Sci 18:207–216

3. Babic I, Watada AE (1996) Microbial populations of fresh-cut spinach leaves affected by controlled atmospheres. Postharvest Biol Technol 9:187–193

4. Bartoloni S, Mencarelli F, Forniti R, Botondi R (2012) Effect of different sanitizers on the qualitative characteristics of fresh-cut spinach under passive modified atmosphere packaging—influenza di due tipologie di lavaggio sulle caratteristiche qualitative di spinaci di IV gamma confezionati in atmosfera passiva. Ind Aliment 528:30–39

5. Botondi R, Massantini R, Anelli G, Mencarelli F (1996) Postharvest physiology of red chicory stored at 0° and 6 °C. Ital J Food Sci 8(4):273–282

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