Improving the quality of fresh-cut melon through inactivation of degradative oxidase and pectinase enzymatic activities by UV-C treatment
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02466.x/fullpdf
Reference25 articles.
1. Keeping quality and safety of minimal fresh processed melon;Aguayo;European Food Research and Technology,2003
2. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of minimally processed lettuce;Allende;Lebensmittel Wissenshaft und Technologie,2003a
3. UV radiation as a novel technique to preserve quality of minimally processed ‘Lollo Rosso’ lettuce;Allende;Food Research International,2003b
4. Quality factors in four varieties of melon (Cucumis melo, L);Artes;Journal of Food Quality,1993
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