Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce-Reference-Cited by-同舟云学术

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Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce

Published:2018-11 Issue: Volume:145 Page:125-133
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Viacava Gabriela E.^ORCID,Ayala-Zavala Jesús F.,González-Aguilar Gustavo A.,Ansorena María R.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de Mar del Plata

Centro de Investigación en Alimentación y Desarrollo, A.C.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference51 articles.

1. Postharvest changes in water status and chlorophyll content of lettuce (Lactuca sativa L.) and their relationship with overall visual quality;Agüero;J. Food Sci.,2008

2. Lettuce quality loss under conditions that favor the wilting phenomenon;Agüero;Postharvest Biol. Technol.,2011

3. Growth and bacteriocin production by lactic acid bacteria in vegetable broth and their effectiveness at reducing Listeria monocytogenes in vitro and in fresh-cut lettuce;Allende;Food Microbiol.,2007

4. Active wheat gluten films obtained by thermoplastic processing;Ansorena;LWT Food Sci. Technol.,2016

5. High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems?;Ayala-Zavala;J. Food Sci.,2008

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