Acids in combination with sodium dodecyl sulfate caused quality deterioration of fresh-cut iceberg lettuce during storage in modified atmosphere package

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Guan, Wenqiang ^a   Huang, Lihan ^b   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

Chlorine; Citric acid; E. coli O157:H7; Fresh cut lettuce; Levulinic acid; Sodium acid sulfate

Indexed keywords

CARBONIC ACID; DODECYL SULFATE SODIUM; FOOD PRESERVATIVE; LEVULINIC ACID; OXYGEN; SODIUM SULFATE; SULFATE;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; COLOR; COMPARATIVE STUDY; DRUG EFFECT; ESCHERICHIA COLI O157; FAST FOOD; FOOD HANDLING; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LETTUCE; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; PLANT LEAF; QUALITY CONTROL; SENSATION;

CARBONIC ACID; COLONY COUNT, MICROBIAL; COLOR; ESCHERICHIA COLI O157; FAST FOODS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATIVES; HUMANS; LETTUCE; LEVULINIC ACIDS; MICROBIAL VIABILITY; OXYGEN; PHYSICOCHEMICAL PHENOMENA; PLANT LEAVES; QUALITY CONTROL; SENSATION; SODIUM DODECYL SULFATE; SULFATES;

ESCHERICHIA COLI; LACTUCA;

EID: 77958548144     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01786.x     Document Type: Article

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