Effects of nonthermal processes on the inactivation of microorganisms and antioxidants in minimally processed vegetables

Food Science and Technology Research

Volumn 15, Issue 2, 2009, Pages 153-162

  Matsufuji, Hiroshi ^a   Furukawa, Soichi ^a   Teranishi, Kiyotaka ^a   Kawaharada, Azumichi ^a   Chino, Makoto ^a   Yamagata, Kazuo ^a   Ogihara, Hirokazu ^a   Yamasaki, Makari ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Carbon dioxide; Chlorine dioxide; Cut vegetable; Nonthermal treatment; Pulsed xenon

Indexed keywords

ALLIUM CEPA; APIUM GRAVEOLENS VAR. DULCE; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. NIPPOSINICA; CUCUMIS SATIVUS; DAUCUS CAROTA; LACTUCA;

EID: 65949084505     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.15.153     Document Type: Article

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