Whey permeate as a bio-preservative for shelf life maintenance of fresh-cut vegetables

Innovative Food Science and Emerging Technologies

Volumn 7, Issue 1-2, 2006, Pages 112-123

  Martin Diana, A B ^a   Rico, D ^a   Frias, J ^a   Mulcahy, J ^a   Henehan, G T M ^a   Barry Ryan, C ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Carrot; Fresh cut vegetables; Lettuce; Shelf life; Whey permeate

Indexed keywords

ENZYMES; FOOD PRESERVATION; MICROBIOLOGY; NUTRITION;

CARROT; FRESH-CUT VEGETABLES; LETTUCE; SHELF LIFE; WHEY PERMEATE;

FOOD PRODUCTS;

DAUCUS CAROTA; LACTUCA;

EID: 33646257546     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.08.002     Document Type: Article

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