Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (brassica oleraceal.)

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Moreira, María del R ^a,b   Ponce, Alejandra ^b   Ansorena, R ^b   Roura, Sara I ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b CONICET ^*  (Argentina)

Author keywords

Hurdle technologies; Microbial growth; Minimally processed broccoli; Thermal treatment

Indexed keywords

CARBOXYMETHYLCELLULOSE; CHITOSAN;

ARTICLE; BIOLOGICAL MODEL; BRASSICA; CHEMISTRY; COMPARATIVE STUDY; EVALUATION; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; FUNGUS; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT; QUALITY CONTROL; SENSATION; SURFACE PROPERTY; TIME;

BRASSICA; CARBOXYMETHYLCELLULOSE SODIUM; CHITOSAN; FOOD PACKAGING; FOOD PRESERVATION; FUNGI; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HOT TEMPERATURE; HUMANS; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PLANT COMPONENTS, AERIAL; QUALITY CONTROL; REFRIGERATION; SENSATION; SURFACE PROPERTIES; TIME FACTORS;

BACTERIA (MICROORGANISMS); BRASSICA; BRASSICA OLERACEA VAR. ITALICA; ENTEROBACTERIACEAE;

EID: 79961126982     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02210.x     Document Type: Article

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