Impact of food disinfection on beneficial biothiol contents in vegetables

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 25, 2005, Pages 9830-9840

  Qiang, Zhimin ^a,b,c   Demirkol, Omca ^d   Ercal, Nuran ^a   Adams, Craig ^a,b  

^a MISSOURI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (United States)

^b University of Missouri Rolla   (United States)

^c RESEARCH CENTER FOR ECO ENVIRONMENTAL SCIENCES   (China)

^d SAKARYA UNIVERSITY   (Turkey)

Author keywords

Antioxidant; Biothiol; Chlorine; Disinfection; Hydrogen peroxide; Ozone; Vegetable

Indexed keywords

THIOL DERIVATIVE;

ARTICLE; CHEMISTRY; DISINFECTION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; OXIDATION REDUCTION REACTION; VEGETABLE;

DISINFECTION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PARASITOLOGY; FOOD PRESERVATION; OXIDATION-REDUCTION; SULFHYDRYL COMPOUNDS; VEGETABLES;

ASPARAGUS; BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM VAR. ANNUUM; CUCUMIS SATIVUS; PHASEOLUS (ANGIOSPERM); SPINACIA OLERACEA;

EID: 29744454107     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051359f     Document Type: Article

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