Using Antibrowning Agents to Enhance Quality and Safety of Fresh-Cut Avocado Treated with Intense Light Pulses

Journal of Food Science

Volumn 76, Issue 9, 2011, Pages

  Ramos Villarroel, Ana Y ^a   Martín Belloso, Olga ^b   Soliva Fortuny, Robert ^b  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Antibrowning; Color; Firmness; Fresh cut avocado; Intense light pulses; Listeria innocua

Indexed keywords

ASCORBIC ACID; CYSTEINE;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; COLOR; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; LIGHT; LISTERIA; METHODOLOGY; PERSEA; PRODUCT SAFETY;

ASCORBIC ACID; COLONY COUNT, MICROBIAL; COLOR; CONSUMER PRODUCT SAFETY; CYSTEINE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; LIGHT; LISTERIA; PERSEA;

LISTERIA INNOCUA; PERSEA AMERICANA;

EID: 80955134102     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02410.x     Document Type: Article

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