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Use of isothermal calorimetry to monitor and predict quality and shelf-life of minimally processed fruits and vegetables

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Author

Summary, in English

Results are presented of an experiment conducted to study the effects of slicing and antibrowning treatments on metabolic response and respiration of minimally processed vegetables using isothermal calorimetry.

Department/s

Publishing year

2005

Language

English

Pages

841-846

Publication/Series

Industrie Alimentari

Volume

44

Issue

450

Document type

Journal article

Publisher

Chiriotti Editori

Topic

  • Materials Engineering
  • Food Engineering

Status

Published

ISBN/ISSN/Other

  • ISSN: 0019-901X