Shelf life and sensory characteristics of baby spinach subjected to electron beam irradiation

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Neal, Jack A ^a   Booren, Betsy ^a   Cisneros Zevallos, Luis ^a   Miller, Rhonda K ^a   Lucia, Lisa M ^a   Maxim, Joseph E ^a   Castillo, Alejandro ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Gas composition; Microbial quality; Sensory evaluation; Shelf life extension; Spinach

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ARTICLE; BACTERIAL COUNT; CELL RESPIRATION; FOOD CONTROL; FOOD IRRADIATION; FUNGUS; GRAM NEGATIVE AEROBIC RODS AND COCCI; GRAM POSITIVE BACTERIUM; HARDNESS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLALES; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PIGMENTATION; PLANT LEAF; RADIATION EXPOSURE; RADIATION RESPONSE; SENSATION; SPINACH; TASTE; TIME;

CARBON DIOXIDE; CELL RESPIRATION; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD IRRADIATION; FOOD MICROBIOLOGY; FUNGI; GRAM-NEGATIVE AEROBIC BACTERIA; GRAM-POSITIVE BACTERIA; HARDNESS; HUMANS; LACTOBACILLALES; MICROBIAL VIABILITY; OXYGEN; PIGMENTATION; PLANT LEAVES; SENSATION; SPINACIA OLERACEA; TASTE; TIME FACTORS;

BACTERIA (MICROORGANISMS); LACTUCA; SPINACIA OLERACEA;

EID: 77955796069     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01664.x     Document Type: Article

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