Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings Características físico-químicas e microbiológicas de laranjas 'Champagne' (Citrus reticulata x Citrus sinensis) minimamente processadas em diferentes embala

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings Características físico-químicas e microbiológicas de laranjas 'Champagne' (Citrus reticulata x Citrus sinensis) minimamente processadas em diferentes embala

The objective of this study was to investigate the influence of the level of minimal processing and modified atmosphere on the quality of 'Champagne' orange stored under refrigeration. The fruits were subjected to the following processing: a) whole fruit without flavedo; b) whole fruit wit...

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Bibliographic Details
Main Authors: Juliana da Silva Agostini, Silvana de Paula Quintão Scalon, Kesia Esther da Silva, Fernando Freitas de Lima, Ana Paula Esteves Gomes, Michelle Mesquita Leite
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-03-01
Series:Food Science and Technology
Subjects:
citros
processamento mínimo
conservação
citrus
minimal processing
conservation
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100013

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100013

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