Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

LWT

Volumn 44, Issue 7, 2011, Pages 1621-1625

  Luo, Yaguang ^a   Lu, Shengmin ^a,b   Zhou, Bin ^a,c   Feng, Hao ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Dual control of browning reaction and pathogen growth; Enzymatic browning; Escherichia coli; Fresh cut apples; Sodium chlorite

Indexed keywords

ACCIDENT PREVENTION; ANTIMICROBIAL AGENTS; CALCIUM CHLORIDE; CHEMICAL REACTIONS; ESCHERICHIA COLI; FOOD SAFETY; FOOD STORAGE; FRUITS; GLYCOSYLATION; SODIUM COMPOUNDS;

BROWNING REACTIONS; ENZYMATIC BROWNING; FRESH-CUT APPLES; MICROBIAL INACTIVATION; POLYPHENOL OXIDASE; QUALITY AND SAFETIES; SODIUM CHLORITE; TREATMENT EFFECTS;

CHEMICALS REMOVAL (WATER TREATMENT);

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 79954631194     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.02.015     Document Type: Article

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