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EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES

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EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES

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Ghidelli, C. (2014). EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/39104

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/39104

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Title: EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES
Author: Ghidelli, Christian
Director(s): Perez Gago, Bernardita
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Read date / Event date:
2014-07-11
Issued date:
Abstract:
Durante los últimos años la creciente demanda por parte del consumidor de alimentos frescos, de primera calidad y listos para preparar y servir, ha generado un cambio importante en la aplicación de técnicas de conservación ...[+]
Subjects: Antioxidant edible coating , Modified atmosphere packaging , Fresh-cut artichoke , Fresh-cut eggplant , Fresh-cut persimmon.
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/39104
Publisher:
Universitat Politècnica de València
Type: Tesis doctoral

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