Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetables

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 195-202

  Gutierrez, Jorge ^a   Bourke, Paula ^a   Lonchamp, Julien ^a   Barry Ryan, Catherine ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

Carrot; Essential oils; Lettuce; Ready to eat; Sensory; Spoilage; Volatiles

Indexed keywords

CHEMICALS REMOVAL (WATER TREATMENT); CHLORINE; CHLORINE COMPOUNDS; DECONTAMINATION; WATER TREATMENT;

CARROT; LETTUCE; READY-TO-EAT; SENSORY; SPOILAGE; VOLATILES;

ESSENTIAL OILS;

DAUCUS CAROTA; LACTUCA; ORIGANUM;

EID: 60149093216     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.10.005     Document Type: Article

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