Effect of edible coatings on quality parameters and phenol composition of ready-to-eat Salanova lettuce
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04425-4.pdf
Reference48 articles.
1. Shi M, Gu J, Wu H, Rauf A, Emran TB, Khan Z et al (2022) Phytochemicals, nutrition, metabolism, bioavailability, and health benefits in lettuce—a comprehensive review. Antioxidants 11(6):1158. https://doi.org/10.3390/antiox11061158
2. El-Nakhel C, Pannico A, Graziani G, Kyriacou MC, Giordano M, Ritieni A et al (2020) Variation in macronutrient content, phytochemical constitution and in vitro antioxidant capacity of green and red butterhead lettuce dictated by different developmental stages of harvest maturity. Antioxidants 9(4):300. https://doi.org/10.3390/antiox9040300
3. Giovenzana V, Casson A, Beghi R, Pampuri A, Fiorindo I, Tugnolo A et al (2021) Evaluation of consumer domestic habits on the environmental impact of ready-to-eat and minimally processed fresh-cut lamb’s lettuce. Sustain Prod Consum 28:925–935. https://doi.org/10.1016/j.spc.2021.07.021
4. Saltveit ME (2000) Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biol Technol 21(1):61–69. https://doi.org/10.1016/S0925-5214(00)00165-4
5. Degl’Innocenti E, Pardossi A, Tognoni F, Guidi L (2007) Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut products. Food Chem 104(1):209–215. https://doi.org/10.1016/j.foodchem.2006.11.026
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