Using hot water as a pretreatment to extend the shelf life of cucumbers (Cucumis sativus L.) under cold storage conditions-Reference-Cited by-同舟云学术

Using hot water as a pretreatment to extend the shelf life of cucumbers (Cucumis sativus L.) under cold storage conditions

Published:2018-12-04 Issue:2 Volume:42 Page:e12958
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Amer Baher M. A.¹²^ORCID,Azam Mostafa M.¹³^ORCID

Affiliation:

1. Department of Agricultural Systems EngineeringCollege of Agricultural and Food Sciences, King Faisal University Al‐Ahsa Saudi Arabia

2. Agricultural Engineering Department, Faculty of AgricultureCairo University Giza Egypt

3. Agricultural Engineering Department, Faculty of AgricultureMenofia University Egypt

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12958

Reference34 articles.

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2. Mechanical properties of tomato fruits under storage conditions;Albaloushi N. S.;Journal of Applied Sciences Research,2012

3. Advances in fresh‐cut fruits and vegetables processing 2011 CRC Press Taylor and Francis Boca Raton FL J. C. Beaulieu O. Martín‐Belloso R. Soliva‐Fortuny Factors affecting sensory quality of fresh‐cut produce 115 143

4. Impact of hot water soaking on antioxidant enzyme activities and some qualities of storage tomato fruit;Boonkorn P.;International Food Research Journal,2016

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