Effect of different sanitizers on microbial, sensory and nutritional quality of fresh-cut jalapeno peppers

American Journal of Agricultural and Biological Science

Volumn 5, Issue 3, 2010, Pages 331-341

  Ruiz Cruz, Saul ^a   Alvarez Parrilla, Emilio ^b   de la Rosa, Laura A ^b   Martinez Gonzalez, Alejandra I ^b   de Jesus Ornelas Paz, Jose ^c   Mendoza Wilson, Ana Maria ^c   Gonzalez Aguilar, Gustavo A ^c  

^a Sonora Institute of Technology   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE CIUDAD JUÁREZ   (Mexico)

^c CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Antioxidant capacity; Jalapeno pepper; Microbial growth; Overall quality; Sanitizers

Indexed keywords

CAPSICUM; ORIGANUM;

EID: 78651076490     PISSN: 15574989     EISSN: 15574997     Source Type: Journal    
DOI: 10.3844/ajabssp.2010.331.341     Document Type: Article

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