Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O(2) active packaging in comparison with low O(2) packaging

Effects of active modified atmosphere packaging (initial O(2)/CO(2): 5/5; 30/5; and 80/0) and passive packaging [initial O(2)/CO(2): 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut 'Yaoshan' pear stored at 4 °C for 12 days were investigated. Samples stored in hig...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 3 vom: 06. Juni, Seite 197-205
1. Verfasser:	Li, W L (VerfasserIn)
Weitere Verfasser:	Li, X H, Fan, X, Tang, Y, Yun, J
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2012
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Antioxidants Biphenyl Compounds Picrates 1,1-diphenyl-2-picrylhydrazyl DFD3H4VGDH Oxygen S88TT14065