Sanitation procedure affects biochemical and nutritional changes of shredded carrots

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Ruiz Cruz, Saúl ^a   Islas Osuna, María A ^a   Sotelo Mundo, Rogerio R ^a   Vázquez Ortiz, Francisco ^a   González Aguilar, Gustavo A ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Antioxidant capacity; Carotenoids; Daucus carota; Fresh cut; PAL; Phenolic compounds; POD; Sanitizers; Sugars

Indexed keywords

ANTIOXIDANT; CAROTENOID; CHLORIDE; CHLORITE; DISINFECTANT AGENT; HYPOCHLORITE SODIUM; PERACETIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CARROT; CHEMISTRY; CONSUMER; DOSE RESPONSE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HUMAN; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; SAFETY; SANITATION; STANDARD;

ANTIOXIDANTS; CAROTENOIDS; CHLORIDES; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; DAUCUS CAROTA; DISINFECTANTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; NUTRITIVE VALUE; PERACETIC ACID; SANITATION; SODIUM HYPOCHLORITE;

DAUCUS CAROTA;

EID: 33847785442     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00279.x     Document Type: Article

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