Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (Eriobotrya japonica)
Author:
Affiliation:
1. Institute of Food Research, NARO
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/27/6/27_847/_pdf
Reference32 articles.
1. Barrett, D. M., Beaulieu, J. C., and Shewfelt, R. (2010). Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing. Crit. Rev. Food. Sci. Nut., 50, 369-389.
2. Bico, S. L. S., Raposo, M. F. J., Morais, R. M. S. C., and Morais, A. M. M. B. (2009). Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana. Food Control, 20, 508-514.
3. Birla, S. L., Wang, S., Tang, J., Fellman, J. K., Mattinson, D. S., and Lurie, S. (2005). Quality of oranges as influenced by potential radio frequency heat treatments against Mediterranean fruit flies. Postharvest Biol. Technol., 38, 66-79.
4. Birla, S. L., Wang, S., Tang, J., and Tiwari, G. (2008). Characterization of radio frequency heating of fresh fruits influenced by dielectric properties. J Food Eng., 89, 390-398.
5. Cai, C., Xu, C. J., Shan, L. L., Li, X., Zhou, C. H., Zhang, W. S., Ferguson, I., and Chen, K. S. (2006). Low temperature conditioning reduces postharvest chilling injury in loquat fruit. Postharvest. Biol. Technol., 41, 252-259.
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