Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress

Journal of Food Engineering

Volumn 105, Issue 2, 2011, Pages 277-282

  Alexandre, Elisabete M C ^a   Santos Pedro, Dora M ^a   Brandão, Teresa R S ^a   Silva, Cristina L M ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Aqueous ozone; Blanching; Combined treatments; Fresh fruit vegetable; Microbial reduction

Indexed keywords

AQUEOUS OZONE; AQUEOUS SOLUTIONS; BELL PEPPERS; COMBINED TREATMENT; COMBINED TREATMENTS; FRESH FRUIT/VEGETABLE; LOAD REDUCTION; MICROBIAL INACTIVATION; MICROBIAL LOADS; MICROBIAL POPULATIONS; MICROBIAL REDUCTION; OZONE TREATMENT; SYNERGISTIC EFFECT; TREATMENT TIME; WATER WASHING;

BELLS; BLANCHING; FRUITS;

OZONE;

CAPSICUM; FRAGARIA X ANANASSA; LISTERIA; NASTURTIUM OFFICINALE;

EID: 79954419026     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.032     Document Type: Article

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