Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol

Despite the increasing pomegranate consumption, the ready-to-eat (RTE) arils are highly perishable and this negatively impacts their commercialization. Nowadays, mild pre-packaging decontamination interventions (washing with sanitizing agents or exposure to ultraviolet light) in sequence or not with...

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Veröffentlicht in:	Food research international 2015-03, Vol.69, p.141-150
Hauptverfasser:	Kapetanakou, A.E., Stragkas, I.G., Skandamis, P.N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antiinfectives and antibacterials Antimicrobial packaging Arils Brandy Control equipment Distillation Distillery ethanol Ethanol Ethyl alcohol Exposure Packaging Pomegranate Storage temperature Vapors
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