Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit

Author:

Beirão-da-Costa Sara,Steiner Ana,Correia Lúcia,Empis José,Moldão-Martins Margarida

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Mild heat pre-treatment to promote quality retention of fresh-cut “Rocha” pear;Abreu;Postharvest Biology and Technology,2003

2. Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices;Agar;Journal of Food Science,1999

3. Low-temperature blanch improve textural quality of french-fries;Aguilar;Journal of Food Science,1997

4. Effect of preheating on potato and texture;Anderson;Critical Reviews in Food Science and Nutrition,1994

5. Researchers forecast healthy future for retail fresh-cut sales;Anonymous;Fresh-cut,1998

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