Intense light pulses decontamination of minimally processed vegetables and their shelf-life

International Journal of Food Microbiology

Volumn 103, Issue 1, 2005, Pages 79-89

  Gomez Lopez V M ^a,b   Devlieghere, F ^a   Bonduelle, V ^a   Debevere, J ^a  

^a GHENT UNIVERSITY   (Belgium)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Decontamination; Fresh cut vegetables; Intense light pulses; Minimally processing; Shelf life

Indexed keywords

OIL; PROTEIN;

AEROBIC BACTERIUM; ANOXIA; ARTICLE; BACTERIAL COUNT; CABBAGE; CELL KILLING; FOOD COMPOSITION; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; LETTUCE; MICROBIAL CONTAMINATION; MICROBIAL POPULATION DYNAMICS; ODOR; PROTEIN CONTENT; SHELF LIFE; STORAGE; ULTRAVIOLET C RADIATION; VEGETABLE;

BACTERIA; BRASSICA; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; LETTUCE; OXYGEN; TEMPERATURE; TIME FACTORS; ULTRAVIOLET RAYS; VACUUM; VEGETABLES;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA; LACTUCA;

EID: 23444460690     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.11.028     Document Type: Article

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