Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root
Author:
Affiliation:
1. Dept. of Food and Nutrition; Chung-Ang Univ; 72-1, Nae-ri, Daedeok-myeon Anseong-si Gyeonggi-do 456-756 Korea
Publisher
Wiley
Subject
Food Science
Reference43 articles.
1. Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot;Alegria;Innov Food Sci Emerg Technol,2010
2. Combined effect of a low permeable film and edible coatings or calcium dips on the quality of fresh-cut pineapple;Benitez;J Food Process Eng,2014
3. Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana;Bico;Food Control,2009
4. Quality characteristics of fresh-cut lotus roots according to the temperature of the wash water;Chang;Korean J Food Preserv,2011
5. Effect of various packaging matrial on the quality of heat treated loutus roots during storage;Chang;Korean J Food Preserv,2012
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