Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa Var. capitata L.) after washing

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 10, 2009, Pages 4195-4203

  Vandekinderen, Isabelle ^a   Van Camp, John ^a   De Meulenaer, Bruno ^a   Veramme, Kim ^a   Bernaert, Nathalie ^a   Denon, Quenten ^a   Ragaert, Peter ^a   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Chlorine dioxide gas; Lactuca sativa var. Capitata L; Neutral electrolyzed oxidizing water; Nutritional value; Peroxyacetic acid; Quality; Sanitizers; Sensory evaluation; Sodium hypochlorite

Indexed keywords

CAROTENOID; CHLORINE DERIVATIVE; CHLORINE DIOXIDE; DISINFECTANT AGENT; HYPOCHLORITE SODIUM; OXIDE; PERACETIC ACID; WATER;

ARTICLE; CHEMISTRY; FOOD HANDLING; HUMAN; LETTUCE; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; SENSATION; WASTE MANAGEMENT;

CAROTENOIDS; CHLORINE COMPOUNDS; DECONTAMINATION; DISINFECTANTS; FOOD HANDLING; HUMANS; LETTUCE; NUTRITIVE VALUE; OXIDATION-REDUCTION; OXIDES; PERACETIC ACID; SENSATION; SODIUM HYPOCHLORITE; WATER;

CAPITATA; LACTUCA; LACTUCA SATIVA;

EID: 66149150087     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803742v     Document Type: Article

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