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Impact of pulsed light treatments on quality characteristics and oxidative stability of fresh-cut avocado

  • Published:2014-11 Issue:1 Volume:59 Page:320-326
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Aguiló-Aguayo Ingrid,Oms-Oliu Gemma,Martín-Belloso Olga,Soliva-Fortuny Robert

Funder

Ministerio de Economía y Competitividad

Ministerio de Educación y Ciencia (Spain)

ICREA Academia Award

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit;Aguiló-Aguayo;Postharvest Biology and Technology,2013

2. Analysing changes in fruit pigments;Artés,2002

3. Pigments in avocado tissue and oil;Ashton;Journal of Agricultural and Food Chemistry,2006

4. Phytosterols as anticancer dietary components: evidence and mechanism of action;Awad;Journal of Nutrition,2000

5. Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes;Charles;Innovative Food Science and Emerging Technologies,2013
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