Hot water treatment and peracetic acid to maintain fresh-cut Galia melon quality

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 569-576

  Silveira, A C ^a   Aguayo, E ^b   Escalona, V H ^c   Artes F ^b  

^a Vegetable Production Department   (Uruguay)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^c UNIVERSITY OF CHILE   (Chile)

Author keywords

Alternative sanitizing method; Chlorine; Cucumis melo; Firmness; Microbial counts; Minimally fresh processed; Polyamines; Sensorial quality

Indexed keywords

ALTERNATIVE SANITIZING METHOD; CUCUMIS MELO; FIRMNESS; MICROBIAL COUNT; MINIMALLY FRESH PROCESSED; POLYAMINES; SENSORIAL QUALITIES;

ACCIDENT PREVENTION; AMINES; CARBON DIOXIDE; CELL MEMBRANES; CHLORINE; CYTOLOGY; ETHYLENE; FRUITS; INDUSTRY; PHYSIOLOGY; WATER; WATER TREATMENT;

CHEMICALS REMOVAL (WATER TREATMENT);

CUCUMIS; CUCUMIS MELO;

EID: 80054061387     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.02.010     Document Type: Article

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