Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine

International Journal of Food Microbiology

Volumn 121, Issue 1, 2008, Pages 74-83

  Gómez López, Vicente M ^a,b   Ragaert, Peter ^a   Jeyachchandran, Visvalingam ^a   Debevere, Johan ^a   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

^b FACULTAD DE CIENCIAS   (Venezuela)

Author keywords

Browning; Chlorine dioxide; Decontamination; Fresh cut; Lettuce.; Minimal processing; Shelf life; White cabbage

Indexed keywords

CHLORINE DIOXIDE; CYSTEINE; LACTIC ACID;

ARTICLE; ATMOSPHERE; BACTERIUM; CABBAGE; CONCENTRATION (PARAMETERS); GAS; HUMIDITY; LETTUCE; MICROBIOLOGY; NONHUMAN; PH MEASUREMENT; QUALITATIVE ANALYSIS; WASTE MANAGEMENT; YEAST;

BACTERIA; BRASSICA; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CYSTEINE; DISINFECTANTS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; LETTUCE; OXIDATION-REDUCTION; OXIDES; TASTE; TIME FACTORS;

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

EID: 37449019640     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.11.036     Document Type: Article

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