Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)-Reference-Cited by-同舟云学术

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Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)

Published:2013-08-01 Issue:1 Volume:49 Page:107-113
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gómez-López Manuel¹,García-Quiroga Maruxa¹,Arbones-Maciñeira Enrique²,Vázquez-Odériz Ma Lourdes¹,Romero-Rodríguez Ma Angeles¹

Affiliation:

1. Department of Analytical Chemistry and Food Science; Faculty of Science; University of Santiago de Compostela; 27002 Lugo Spain

2. Department of Agricultural and Forest Engineering; Polytechnic College; University of Santiago de Compostela; 27002 Lugo Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference46 articles.

1. New approaches in improving the shelf life of minimally processed fruits and vegetables;Ahvenainen;Trends in Food Science and Technology,1996

2. Chilling induced ethylene biosynthesis in ‘Hayward’ kiwifruit following storage;Antunes;Scientia Horticulturae,2002

3. Mathematical model for the chemical peeling of spherical foods;Barreiro;Journal of Food Engineering,1995

4. Application of a mathematical model for chemical peeling of peaches (Prunus persica L.) variety Amarillo Jarillo;Barreiro;LWT -Food Science and Technology,2007

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