Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables
Articolo
Data di Pubblicazione:
2019
Citazione:
Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables / N. Haman, M. Signorelli, C. Duce, L. Franzetti, D. Fessas. - In: JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY. - ISSN 1588-2926. - (2019 Feb 20). [Epub ahead of print] [10.1007/s10973-019-08064-4]
Abstract:
Protocols and guidelines were assessed in order to apply isothermal calorimetry as a complementary/alternative method to monitoring, during the shelf life and the microbial growth/metabolism in commercial fresh cut vegetables with random initial microbial population. Moreover, the endogenous microbial population was used as a biosensor to check the modifications occurred during long storage for aftermarket characterization in the frame of vegetable waste treatments. Validation was obtained following ready-to-use carrots highlighting the effects of the different exposed surfaces (cylinders, sticks and a`-la-julienne cut) on the overall spoiling process during shelf life and green salad stored up to 14 days with regard to the aftermarket characterization.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
isothermal calorimetry; shelf life; ready-to-use vegetables; microbes
Elenco autori:
N. Haman, M. Signorelli, C. Duce, L. Franzetti, D. Fessas
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