Optimization of ozone treatment of fresh-cut green leaf lettuce

Journal of Food Engineering

Volumn 90, Issue 4, 2009, Pages 487-494

  Ölmez, Hülya ^a   Akbas, Meltem Yesilçimen ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b GEBZE TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Browning; Chemical oxygen demand; Green leaf lettuce; Listeria monocytogenes; Optimization; Overall visual quality; Ozone; Respiration; Sanitizer; Vitamin C

Indexed keywords

CHEMICAL SENSORS; CHLORINE; CITRIC ACID; CONCENTRATION (PROCESS); GASES; KETONES; OPTIMIZATION; ORGANIC ACIDS; ORGANIC COMPOUNDS; OZONE WATER TREATMENT; OZONIZATION; TEMPERATURE; THERMAL EFFECTS;

BROWNING; CHEMICAL OXYGEN DEMAND; GREEN LEAF LETTUCE; LISTERIA MONOCYTOGENES; OVERALL VISUAL QUALITY; RESPIRATION; SANITIZER; VITAMIN C;

OZONE;

BACTERIA (MICROORGANISMS); LACTUCA; LISTERIA MONOCYTOGENES;

EID: 53149110409     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.07.026     Document Type: Article

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