Comparative influence of active PLA and PP films on the quality of minimally processed cherry tomatoes-Reference-Cited by-同舟云学术

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Comparative influence of active PLA and PP films on the quality of minimally processed cherry tomatoes

Published:2024-07 Issue: Volume:44 Page:101313
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Khan Muhammad Rehan,Vapenka Lukas,Sadiq Muhammad Bilal,Torrieri Elena,Rajchl Ales

Funder

University of Naples Federico II

Horizon 2020

Horizon 2020 Framework Programme

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Reference46 articles.

1. Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Food Chemistry,2009

2. Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage;Ahmed;LWT-Food Science and Technology,2013

3. Poly (lactic Acid): A versatile biobased polymer for the future with multifunctional properties—From monomer synthesis, polymerization techniques and molecular weight increase to PLA applications;Balla;Polymers,2021

4. Assessing tomato flavors chemically: Identification of aroma volatiles from heirloom and commercial tomatoes using solid-phase microextraction and GC-MS;Ballard;Journal of Chemical Education,2023

5. Postharvest LED lighting: effect of red, blue and far red on quality of minimally processed broccoli sprouts;Castillejo;Journal of the Science of Food and Agriculture,2021

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