Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 2, 2005, Pages 171-182

  Baur, Sascha ^a   Klaiber, Ralph ^a   Wei, Hua ^a   Hammes, Walter Peter ^a   Carle, Reinhold ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Chlorine; Fresh cut; Iceberg lettuce (Lactuca sativa L.); Minimal processing; Phenylalanine ammonia lyase; Pre washing; Ready to use; Sensory and microbiological quality; Warm water

Indexed keywords

CHLORINATION; FOOD STORAGE; THERMAL EFFECTS; WASHING; WATER;

ICEBERG LETTUCE; MINIMAL PROCESSING; PHENYLALANINE AMMONIA-LYASE; PRE-WASHING; READY-TO-USE VEGETABLES; SENSORY AND MICROBIOLOGICAL QUALITY; SHELF LIFE; WARM WATER;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTUCA; LACTUCA SATIVA;

EID: 19144368904     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.02.002     Document Type: Article

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