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Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology

机译：饮用乳清渗透处理应用的优化响应表面方法延长了鲜切番茄的保质期

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Lubna Ahmed; Daniel Rico; Ana B. Martin-Diana; Catherine Barry-Ryan;
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年度 2011
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1. Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology [J] . Daniel Rico, Ana B. Martin-Diana, Lubna Ahmed Journal of Agricultural and Food Chemistry . 2011,第6期

机译：应用响应面法优化脱乳清乳清水处理的应用以延长鲜切番茄的保质期
2. Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology [J] . Daniel Rico, Ana B. Martin-Diana, Lubna Ahmed Journal of Agricultural and Food Chemistry . 2011,第6期

机译：应用响应面法优化脱乳清乳清水处理的应用以延长鲜切番茄的保质期
3. Optimization of plasma-processed air (PPA) inactivation of Escherichia coli in button mushrooms for extending the shelf life by response surface methodology [J] . Plasma Science & Technology . 2020,第6期

机译：通过响应表面方法延伸保质蘑菇（PPA）在按钮蘑菇中的血浆加工空气（PPA）失活的优化
4. Edible Film Coatings to Extend the Shelf-Life of Fresh-Cut Pineapple [C] . Giuseppina Gullifa, Stefano Materazzi International Symposium on Materials Science and Engineering;International Conference on Advanced Materials and Engineering Structural Technology . 2021

机译：可食用的薄膜涂层，以延长鲜切菠萝的保质期
5. Effect of multiple 1-MCP treatments to extend shelf life of tomato. [D] . Patel, Tulsi. 2013

机译：多次1-MCP处理可延长番茄的保质期。
6. Optimization of Mangifera indica L. Kernel Extract-Loaded Nanoemulsions via Response Surface Methodology Characterization Stability and Skin Permeation for Anti-Acne Cosmeceutical Application [O] . Worrapan Poomanee, Watcharee Khunkitti, Wantida Chaiyana, 2020

机译：响应面法表征稳定性和皮肤渗透性针对抗痤疮药妆应用优化芒果Man核提取物负载的纳米乳剂
7. Quality and Nutritional Status of Fresh-Cut Tomato as Affected by Spraying of Delactosed Whey Permeate Compared to Industrial Washing Treatment [O] . Lubna Ahmed, Ana Belen Martin-Diana, Daniel Rico, 2011

机译：与工业洗涤处理相比，通过喷洒饮用乳清渗透的鲜切番茄的质量和营养状况

Optimization of Application of Delactosed Whey Permeate Treatment To Extend the Shelf Life of Fresh-Cut Tomato Using Response Surface Methodology

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