Use of isothermal calorimetry to monitor and predict quality and shelf-life of minimally processed fruits and vegetables

• Results are presented of an experiment conducted to study the effects of slicing and antibrowning treatments on metabolic response and respiration of minimally processed vegetables using isothermal calorimetry.

Ämnesord

TEKNIK OCH TEKNOLOGIER  -- Materialteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Materials Engineering (hsv//eng)

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

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