Effect of mild heat-shock treatments on pink discoloration and physiological parameters in fresh-cut iceberg lettuce-Reference-Cited by-同舟云学术

Effect of mild heat-shock treatments on pink discoloration and physiological parameters in fresh-cut iceberg lettuce

Published:2017-11 Issue: Volume:85 Page:456-459
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Paillart M.J.M.^ORCID,Otma E.C.,Woltering E.J.

Funder

Top Institute Food & Nutrition

Publisher

Elsevier BV

Subject

Food Science

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5. Volatile compounds of modified atmosphere packaged cut iceberg lettuce: Effect of extremely low O2, season, cultivar and storage time;Deza-Durand;Food Research International,2014

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1. Effect of low oxygen modified- and controlled-atmospheres on quality attributes and microbial population dynamics in fresh-cut iceberg lettuce;Acta Horticulturae;2024-01

2. Melatonin reduces pink rib discoloration in wounded lettuce midribs;Postharvest Biology and Technology;2023-05

3. Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation;Foods;2021-04-11

4. Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad;Foods;2021-03-01

5. Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars;Journal of Food Processing and Preservation;2019-10-03