Biodegradable PLA (polylactic acid) hinged trays keep quality of fresh-cut and cooked spinach

This work examines the effects of packaging using two different polymeric trays with hinged lids, polyethylene terephthalate (PET) and polylactic acid (PLA), on fresh-cut and cooked spinach (Spinacia oleracea). Samples were stored in a cold room for 16 days at 4 °C. Chemical (total pigments, total p...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Botondi, Rinaldo, Bartoloni, Serena, Baccelloni, Simone, Mencarelli, Fabio
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2015
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4554652/
https://ncbi.nlm.nih.gov/pubmed/26345011
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1695-x
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