Effectiveness of chitosan edible coatings to improve microbiological and sensory quality of fresh cut broccoli

LWT

Volumn 44, Issue 10, 2011, Pages 2335-2341

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

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Antimicrobial activity; E. coli O157:H7; Edible films; Minimally processed broccoli; Native microflora; Sensory quality

Indexed keywords

CHITOSAN; ESCHERICHIA COLI; FOOD ADDITIVES; FOOD STORAGE; LACTIC ACID; MOLDS; QUALITY CONTROL; YEAST;

ANTI-MICROBIAL ACTIVITY; E.COLI O157:H7; EDIBLE FILMS; MINIMALLY PROCESSED; NATIVE MICROFLORA; SENSORY QUALITIES;

COATINGS;

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. ITALICA; ESCHERICHIA COLI;

EID: 80051784139     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.04.009     Document Type: Article

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