Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables

Author:

Haman Nabil,Signorelli Marco,Duce Celia,Franzetti Laura,Fessas DimitriosORCID

Funder

Ministero dell'Istruzione, dell'Università e della Ricerca

Publisher

Springer Science and Business Media LLC

Reference58 articles.

1. Aked J. Fruits and vegetables. In: Kilcast D, Subramanian P, editors. The stability and shelf life of food. Cambridge: Woodhead publishing; 2000. p. 250–75.

2. Singh RP. Scientific principles of shelf life evaluation. In: Man CMD, Jones AA, editors. Shelf life evaluation of foods. London: Blackie Academic and Professionals; 1994. p. 3–26.

3. Barry-Ryan C, O’Beirne D. Quality and shelf life of fresh cut slices as affected by slicing method. J Food Sci. 1998;63:851–6.

4. Carlin F, Nguyen-the C, Cudennec P, Reich M. Microbiological spoilage of ready-to-use grated carrots. Sci Alim. 1989;9:371–86.

5. Willocx F, Hendrickx M, Tobback P. The influence of temperature and gas composition on the evolution of microbial and visual quality of minimally processed endive. In: Singh RP, Oliveira FAR, editors. Minimally processing of foods and process optimization: an interface. Boca Raton: CRC Press; 1994. p. 475–92.

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