Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol

Author:

Kapetanakou A.E.,Stragkas I.G.,Skandamis P.N.

Funder

European Union (European Social Fund - ESF)

National Strategic Reference Framework (NSRF)

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Overall quality and shelf life of minimally processed and modified atmosphere packaged “ready-to-eat” pomegranate arils;Ayhan;Journal of Food Science,2009

2. Effect of pretreatment of intact ‘Gala’ apple with ethanol vapor, heat, or 1-methylcyclopropene on quality and shelf life of fresh-cut slices;Bai;Journal of the American Society for Horticultural Science,2004

3. Ethanol vapor and saprophytic yeast treatments reduce decay and maintain quality of intact and fresh-cut sweet cherries?;Bai;Postharvest Biology and Technology,2011

4. Brandy and cognac: Armagnac, brandy, cognac, and their manufacture;Bertrand,2003

5. Modified atmosphere packaging of pomegranate arils;Caleb,2013

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