ScholarLens Back to search
2018•Acta HorticulturaeRequires access

Controlling enzymatic browning of fresh-cut eggplant by application of an edible coating and modified atmosphere packaging

C. Ghidelli, E. Sanchís, Cristina Rojas‐Argudo, María B. Pérez‐Gago, M. Mateos

Open publisher page 4 citations

Abstract

ISHS II International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life Controlling enzymatic browning of fresh-cut eggplant by application of an edible coating and modified atmosphere packaging

About this research paper

What this paper is about

ISHS II International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life Controlling enzymatic browning of fresh-cut eggplant by application of an edible coating and modified atmosphere packaging

Why it matters

OpenAlex reports 4 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

ISHS II International Conference on Quality Management of Fresh Cut Produce: Convenience Food for a Tasteful Life Controlling enzymatic browning of fresh-cut eggplant by application of an edible coating and modified atmosphere packaging

Key concepts: Browning, Modified atmosphere, Coating, Atmosphere (unit), Food science, Chemistry, Horticulture, Shelf life

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Controlling enzymatic browning of fresh-cut eggplant by application of an edible coating and modified atmosphere packaging — Research Paper | ScholarLens