Combination of Sodium Chlorite and Calcium Propionate Reduces Enzymatic Browning and Microbial Population of Fresh-Cut "Granny Smith" Apples

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Guan, Wenqiang ^a   Fan, Xuetong ^b  

^a National Engineering and Technology Research Center for Preservation of Agricultural Products   (China)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Browning; Calcium propionate; E. coli; Fresh cut apples; Sodium chlorite; Yeast and mold

Indexed keywords

ANTIOXIDANT; CALCIUM PROPIONATE; CHLORIDE; CHLORITE; PROPIONIC ACID DERIVATIVE;

APPLE; ARTICLE; BACTERIAL COUNT; DRUG EFFECT; ENZYMOLOGY; ESCHERICHIA COLI; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FUNGUS; GLYCATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; TIME; YEAST;

ANTIOXIDANTS; CHLORIDES; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; MAILLARD REACTION; MALUS; PROPIONIC ACIDS; TIME FACTORS; YEASTS;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 77953896379     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01470.x     Document Type: Article

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