Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere
Kale is becoming an important vegetable worldwide, mainly due to its nutritional properties. Kale leaves can be marketed whole, although minimal processing is also in demand. In this article, it was analyzed the effect of packaging in a modified atmosphere of fresh-cut kale leaves stored at 20 °C an...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 8 vom: 18. Okt., Seite 713-721
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| 1. Verfasser: |
Lourenco, Antonella Barriga
(VerfasserIn) |
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| Weitere Verfasser: |
Casajús, Victoria,
Ramos, Romina,
Massolo, Facundo,
Salinas, Corel,
Civello, Pedro,
Martínez, Gustavo |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Kale
minimally processed
modified atmosphere
postharvest
senescence
Chlorophyll
1406-65-1
Antioxidants
Phenols
mehr...
Ribulose-Bisphosphate Carboxylase
EC 4.1.1.39
Flavonoids |
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