1. UMH: Repositorio RediUMH
  2. Investigación
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  4. TECNOLOGÍA AGROALIMENTARIA
  5. Artículos Tecnología Agroalimentaria
Por favor, use este identificador para citar o enlazar este ítem: https://hdl.handle.net/11000/36550
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dc.contributor.authorValero, Daniel-
dc.contributor.authorValverde Veracruz, Juan Miguel-
dc.contributor.authorMartínez- Romero, Domingo-
dc.contributor.authorGuillén Arco, Antonio Fabián-
dc.contributor.authorCastillo, Salvador-
dc.contributor.authorSerrano Mula, María-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2025-05-02T09:53:13Z-
dc.date.available2025-05-02T09:53:13Z-
dc.date.created2005-10-
dc.identifier.citationPostharvest Biology and Technology 41 (2006) 317–327es_ES
dc.identifier.issn1873-2356-
dc.identifier.issn0925-5214-
dc.identifier.urihttps://hdl.handle.net/11000/36550-
dc.description.abstractActive packaging was developed by adding eugenol or thymol to table grapes stored 56 days under modified atmosphere (MAP). Control berries showed losses of quality in terms of sensory, nutritional and functional properties. These losses were significantly reduced in packages with added eugenol or thymol. In addition, lower microbial spoilage counts were achieved with the active packaging. Thus, this simple technology could be an interesting tool to preserve the overall quality of table grapes.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent11es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectActive packaginges_ES
dc.subjectAntioxidant activityes_ES
dc.subjectEssential oilses_ES
dc.subjectMAPes_ES
dc.titleThe combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapeses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.postharvbio.2006.04.011es_ES
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Artículos Tecnología Agroalimentaria


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