The effect of uv-c in combination with h 2o 2 treatments on microbial response and quality parameters of fresh cut pear discs

International Journal of Food Science and Technology

Volumn 47, Issue 9, 2012, Pages 1842-1851

  Schenk, Marcela ^a   García Loredo, Analía ^a   Raffellini, Silvia ^b   Alzamora, Stella Maris ^a,c   Guerrero, Sandra ^a,c  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

^c Nacional de Investigaciones Científicas y Técnicas de la República ^*  (Argentina)

Author keywords

Colour; Combined treatment; Cut pear; Hydrogen peroxide; Sensory attributes; Ultraviolet light

Indexed keywords

COLOUR CHANGE; COMBINED TREATMENT; CUT PEAR; E. COLI; FRESH-CUT; LISTERIA INNOCUA; MICROBIAL RESPONSE; MICROBIAL STABILITY; QUALITY PARAMETERS; SENSORY ATTRIBUTES; TEXTURE PROFILE ANALYSIS; ULTRA-VIOLET LIGHT;

COLOR; ESCHERICHIA COLI; HYDROGEN PEROXIDE; ULTRAVIOLET RADIATION;

FRUITS;

ESCHERICHIA COLI; LISTERIA INNOCUA; PYRUS; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 84865166941     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03040.x     Document Type: Article

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