Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 1, 2010, Pages 155-161

  Alegria, Carla ^a   Pinheiro, Joaquina ^a   Gonçalves, Elsa M ^a   Fernandes, Isabel ^a   Moldão, Margarida ^b   Abreu, Marta ^a  

^a INETI   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Heat treatment; Microbiological quality; Sensory quality; Shelf life; Shredded carrot

Indexed keywords

CHLORINATED COMPOUNDS; CHLORINE SOLUTION; CONTROL SAMPLES; FRESH-CUT; HEADSPACE ANALYSIS; HUMAN HEALTH; LACTIC ACID BACTERIA; MESOPHILIC; METABOLIC ACTIVITY; MICROBIAL CONTAMINATION; MICROBIAL CONTROL; MICROBIAL GROWTH; MICROBIOLOGICAL QUALITY; MINIMAL PROCESSING; MINIMALLY PROCESSED VEGETABLES; NEGATIVE IMPACTS; PEROXIDASE ACTIVITIES; PHYSICO-CHEMICALS; PHYSIOLOGICAL INDICES; PILOT PLANT SCALE; PRACTICAL EXPERIENCE; QUALITY ATTRIBUTES; QUALITY PRODUCT; SANITIZATION; SENSORY QUALITIES; SHELF LIFE; SOLUBLE SOLIDS CONTENT; THRESHOLD CONCENTRATIONS; TITRATABLE ACIDITY; WHITENESS INDEX;

CHEMICAL CONTAMINATION; CHLORINE; DECONTAMINATION; FOOD PROCESSING; HEAT TREATMENT; LACTIC ACID; ORGANIC ACIDS; SENSORY PERCEPTION;

WATER TREATMENT;

BACTERIA (MICROORGANISMS); DAUCUS CAROTA;

EID: 73049087010     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.10.008     Document Type: Article

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