| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277858 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Best process conditions for packaged fresh-cut butternut squash were investigated. ⺠Dipping in potassium sorbate was evaluated. Various packaging materials under passive and active MAP were tested. ⺠During storage headspace, mass loss, microbiological and sensory quality were monitored. ⺠After various experimental trials the best shelf life was assessed.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
A. Lucera, F. ÅimÅek, A. Conte, M.A. Del Nobile,