Microbial Quality and Browning of Fresh-cut Butter Lettuce under Superatmospheric Oxygen Condition

Autor: Escalona, V. H., Geysen, S., Verlinden, B. E., Nicolaï, B. M.

Publikováno v: European Journal of Horticultural Science, 2007 Jun 01. 72(3), 130-137.

Externí odkaz: https://www.jstor.org/stable/24126381

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Towards sustainability in cold chains : development of a quality, energy and environmental assessment tool (QEEAT)

Autor: Gwanpua, S. G., Verboven, P., Brown, T., Leducq, D., Verlinden, B. E., Evans, J., Sluis, S., Wissink, E. B., Taoukis, P., Gogou, E., Stahl, V., El Jabri, M., Thuault, D., Claussen, I., Indergård, E., M Nicolai, B., Alvarez, G., Annemie Geeraerd

Publikováno v: 3rd IIR International Conference on Sustainability and the Cold Chain. Proceedings: London, UK, June 23-25, 2014
3rd IIR International Conference on Sustainability and the Cold Chain
3rd IIR International Conference on Sustainability and the Cold Chain, Jun 2014, Londres, United Kingdom
3rd IIR International Conference on Sustainability and the Cold Chain, Jun 2014, Londres, United Kingdom. pp.7
Scopus-Elsevier
3rd IIR International Conference on Sustainability and the Cold Chain, ICCC 2014, 23 June 2014 through 25 June 2014, 525-531

Quantification of the impact of refrigeration technologies in terms of the quality of refrigerated food, energy usage, and environmental impact is essential to assess cold chain sustainability. In this paper, we present a software tool QEEAT (Quality

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::869da21344e1dde1f477a21a963b422b
https://hal.archives-ouvertes.fr/hal-01585885

Effect of Storage Conditions on the Volatilome, Biochemical Composition and Quality of Golden Delicious and Red Delicious Apple (Malus domestica) Varieties.

Autor: Ferreira, Cláudio¹ (AUTHOR) claudio18ferreira@gmail.com, Ribeiro, Carlos² (AUTHOR) cribeiro@utad.pt, Nunes, Fernando M.¹ (AUTHOR) fnunes@utad.pt0

Publikováno v: Molecules. Jul2024, Vol. 29 Issue 13, p1-25. 25p. 3 Charts, 3 Graphs.

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