Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Fan, Xuetong ^a   Sokorai, Kimberly J B ^a   Liao, Ching Hsing ^a   Cooke, Peter ^a   Zhang, Howard Q ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antimicrobial; Apple; Browning; Color; Firmness; Sodium acid sulfate

Indexed keywords

ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; SODIUM SULFATE; SULFATE;

APPLE; ARTICLE; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FLUORESCENCE MICROSCOPY; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; GLYCATION; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; OSMOLARITY; PHYSICAL CHEMISTRY; PIGMENTATION; TIME; ULTRASTRUCTURE; DRUG EFFECTS; MALUS; PROCEDURES;

ANTI-BACTERIAL AGENTS; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; MAILLARD REACTION; MALUS; MICROBIAL VIABILITY; MICROSCOPY, FLUORESCENCE; OSMOLAR CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; REFRIGERATION; SULFATES; TIME FACTORS;

LISTERIA MONOCYTOGENES; MALUS X DOMESTICA;

EID: 70449476699     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01362.x     Document Type: Article

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