Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life

Journal article

Peer reviewed

Zhi-Shuang WU, MIN MIN ZHANG and Shao-Jin WANG

Journal of the science of food and agriculture, Vol.92(11), pp.2250-2259

2012

Handle:

https://hdl.handle.net/2376/107094

PMID: 22368048

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Fruit and vegetable industries

9 Record Views

Title: Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life
Creators: Zhi-Shuang WU - School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
MIN MIN ZHANG - School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
Shao-Jin WANG - Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, United States
Publication Details: Journal of the science of food and agriculture, Vol.92(11), pp.2250-2259
Academic Unit: Biological Systems Engineering, Department of
Publisher: Wiley; Malden, MA
Identifiers: 99900547497901842
Language: English
Resource Type: Journal article