Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage

European Food Research and Technology

Volumn 229, Issue 3, 2009, Pages 443-455

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

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF ANTWERP   (Belgium)

Author keywords

Antioxidants; Ascorbic acid; Cabbage (Brassica oleracea L. var. capitata); Carotenoids; Colour; Disinfection; Total heterotrophic counts

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CABBAGE (BRASSICA OLERACEA L. VAR. CAPITATA); CAROTENOIDS; COLOUR; TOTAL HETEROTROPHIC COUNTS;

CHLORINE; DECONTAMINATION; DISINFECTION; HYDROMETALLURGY; KETONES; NUTRIENTS; ORGANIC ACIDS; PHENOLS; SODIUM; VALUE ENGINEERING; WASHING;

WATER CONTENT;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; CAPITATA;

EID: 67650809321     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1069-1     Document Type: Article

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