Buscar
Mostrando ítems 1-10 de 405
Modified atmosphere packaging as a method to extend postharvest life of tulip flowers
(Taylor & Francis, 2017)
Tulip is one of the most important cut flowers in the world market and abscission of the tepals is this species' most common symptom during vase life. To prevent these symptoms and extend postharvest life, passive and ...
Combined Effects of Postharvest Heat Treatment and Modified Atmosphere on Quality of Fresh-Cut Melons and Mangoes
(Int Soc Horticultural Science, 2015-01-01)
Melon (Cucumis melo L.) and mangoes (Mangifera indica L.) are highly appreciated by consumers, due to sensory attributes and nutritional content. Producing minimally processed fruits has a potential, because consumers look ...
Combined effects of postharvest heat treatment and modified atmosphere on quality of fresh-cut melons and mangoes
(2015-08-25)
Melon (Cucumis melo L.) and mangoes (Mangifera indica L.) are highly appreciated by consumers, due to sensory attributes and nutritional content. Producing minimally processed fruits has a potential, because consumers look ...
Blends of PP/PE co-octene for modified atmosphere packaging applications
(John Wiley & Sons Ltd, 2011-06)
The aim of this work was to obtain films of polypropylene (PP)/polyethylene co-octene (POE) blends and study the influence of their composition and mixing conditions on final morphology and ultimate properties (thermal, ...
Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging
(Food Science and Technology International, 2019)
Development of an analyser to determine the oxygen and carbon dioxide levels in the head-space of packages
(John Wiley & Sons LtdW SussexInglaterra, 1999)
Use of modified atmosphere on packaging cut flower gladiolus Gladiolus grandiflorus Hort
(Journal of Stored Products and Postharvest Research, 2015)
Influence of modified atmosphere packaging and osmotic dehydration on the quality maintenance of minimally processed guavas
(Inst Food TechnologistsChicagoEUA, 2004)