Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit-Reference-Cited by-同舟云学术

Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit

Published:2013-04-18 Issue:1 Volume:52 Page:63-77
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Salinas-Hernández Rosa María,González-Aguilar Gustavo A.,Tiznado-Hernández Martín Ernesto

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-0992-0.pdf

Reference59 articles.

1. AENOR (1997) Asociación Española de Normalización y Certificación. Análisis sensorial Tomo 1: Alimentación. Recopilación de Normas UNE. Madrid

2. Aked J (2000) Fruits and vegetables. In: Kilcast D, Subramaniam P (eds) The stability and shelf-life of food. Woodhead Publishing Ltd., Cambridge, pp 249–273

3. Allong R, Wickham LD, Mohammed M (2000) The effect of cultivar, fruit ripeness, storage temperature and duration on quality of fresh-cut mango. Acta Hort 509:487–494

4. Allong R, Wickham LD, Mohammed M (2001) Effect of slicing on the rate of respiration, ethylene production and ripening of mango fruit. J Food Qual 24:405–419. doi: 10.1111/j.1745-4557.2001.tb00619.x

5. Barrett DM, Beaulieu JC, Shewfelt R (2010) Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci Nutr 50:369–389. doi: 10.1080/10408391003626322

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Kinetic models applied to quality change and shelf-life prediction of fresh-cut pineapple in food cold chain;Food Chemistry;2024-03

2. Nondestructive prediction of physicochemical properties of kimchi sauce with artificial and convolutional neural networks;International Journal of Food Properties;2023-10-11

3. Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states;Heliyon;2023-10

4. Computer vision system based on conventional imaging for non-destructively evaluating quality attributes in fresh and packaged fruit and vegetables;Postharvest Biology and Technology;2023-06

5. Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints;Food Research International;2022-12