کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099635 | 1082709 | 2007 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review](/preview/png/2099635.png)
چکیده انگلیسی
The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 18, Issue 4, April 2007, Pages 210–218
Journal: Trends in Food Science & Technology - Volume 18, Issue 4, April 2007, Pages 210–218
نویسندگان
A.B. Martín-Diana, D. Rico, J.M. Frías, J.M. Barat, G.T.M. Henehan, C. Barry-Ryan,