Influence of a combined hot air and UV-C treatment on quality parameters of fresh-cut broccoli florets at 0 degree C

Broccoli is a horticultural product with a high nutritional value that can be consumed fresh but also minimally processed. However, broccoli is highly perishable since it develops a senescence quickly that deteriorates commercial and nutritional quality of the product. In this work we analysed the e...

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Veröffentlicht in:	International journal of food science & technology 2010-06, Vol.45 (6), p.1212-1218
Hauptverfasser:	Lemoine, Maria Laura, Civello, Pedro Marcos, Chaves, Alicia Raquel, Martinez, Gustavo Adolfo
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Broccoli Consumption Deterioration Foods Integrity Proteins Yellowing
Online-Zugang:	Volltext
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