The effect of addition of olive oil and " Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of " Lollo Verde" lettuce and rocket salad

Anaerobe

Volumn 17, Issue 6, 2011, Pages 303-306

  Arvanitoyannis, Ioannis S ^a   Bouletis, Achilleas D ^b   Papa, Eirini A ^b   Gkagtzis, Dimitrios C ^b   Hadjichristodoulou, Christos ^b   Papaloucas, C ^c  

^a UNIVERSITY OF THESSALY   (Greece)

^b Laboratory of Epidemiology and Public Health   (Greece)

^c DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

" Lollo Verde" lettuce; Microbiological analysis; Modified atmosphere packaging; Physical analysis; Rocket salad; Sensory analysis

Indexed keywords

OLIVE OIL; VINEGAR;

ARTICLE; BACTERIAL GROWTH; COLOR; CONTROLLED STUDY; ENTEROBACTERIACEAE; ERUCA SATIVA; FOOD PACKAGING; FOOD STORAGE; LETTUCE; LOLLO VERDE; MESOPHILIC BACTERIUM; MICROBIAL ACTIVITY; NUTRITIONAL VALUE; PHYSICAL PARAMETERS; PRIORITY JOURNAL; PSYCHROPHILIC BACTERIUM; ROCKET SALAD; SHELF LIFE; WINE;

ACETIC ACID; ATMOSPHERE; BACTERIA; BACTERIAL LOAD; COLOR; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD STORAGE; LETTUCE; ODORS; PLANT OILS; TASTE;

ERUCA SATIVA; ERUCA VESICARIA; LACTUCA;

EID: 84655176411     PISSN: 10759964     EISSN: 10958274     Source Type: Journal    
DOI: 10.1016/j.anaerobe.2011.04.010     Document Type: Article

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