Document Detail


Physiological, volatile, and SEM surface effects resulting from cutting and dipping treatments in cantaloupe.
MedLine Citation:
PMID:  22417559     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: We have demonstrated that cutting method and sampling protocol are critically important when using volatiles as a means by which to assess or interpret stress response and ascribe fresh-cut quality. Reduction of tissue size to maximize food-safety sanitation efficacy (for example, thin slices) will need substantial work to engineer equipment and design protocols to insure product quality and volatile profiles are not compromised.
Authors:
John C Beaulieu; Bruce F Ingber; Jeanne M Lea
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Publication Detail:
Type:  Journal Article     Date:  2011-08-22
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 Sep 
Date Detail:
Created Date:  2012-03-15     Completed Date:  2012-07-13     Revised Date:  2013-07-15    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S415-22     Citation Subset:  IM    
Copyright Information:
Journal of Food Science © 2011 Institute of Food Technologists® No claim to original US government works.
Affiliation:
US Dept of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality Unit 1100 Robert E Lee Blvd, New Orleans, LA 70124, USA. John.Beaulieu@ars.usda.gov
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MeSH Terms
Descriptor/Qualifier:
Color
Cucumis melo*
Food Handling / methods*
Fruit / chemistry*,  ultrastructure*
Gas Chromatography-Mass Spectrometry
Microscopy, Electron, Scanning
Quality Control
Volatile Organic Compounds / analysis*
Water
Chemical
Reg. No./Substance:
0/Volatile Organic Compounds; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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