Effect of high O 2 treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage-Reference-Cited by-同舟云学术

Effect of high O 2 treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

Published:2019-10-03 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Guo Yanli¹^ORCID,Jiang Jianan¹,Pan Yanfang¹^ORCID,Yang Xiaoyu¹,Li Haideng¹,Li Hui¹^ORCID,Xu Mengjun¹^ORCID,Li Xihong¹

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education of China College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin P.R. China

Funder

the National Key Research and Development Program of China, Demonstration and application of commercial processing technology and equipment for fruits and vegetables in the producing area

Tianjin Science and Technology Planning Project

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14216

Reference46 articles.

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2. Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions

3. High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots

4. High oxygen and high carbon dioxide modified atmospheres for shelf‐life extension of minimally processed carrots;Amanatidou A.;Food Chemistry and Toxicology,2000

5. Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms

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