Impact of non-thermal technologies and sanitizer solutions on microbial load reduction and quality factor retention of frozen red bell peppers

Innovative Food Science and Emerging Technologies

Volumn 17, Issue , 2013, Pages 99-105

  Alexandre, Elisabete M C ^a   Brandão, Teresa R S ^a   Silva, Cristina L M ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Emerging technologies; Frozen storage; Microbial loads; Quality; Red bell pepper; Sanitizer solutions

Indexed keywords

ASCORBIC ACIDS; BELL PEPPERS; CHEMICAL SOLUTIONS; CHEMICAL TREATMENTS; COLOUR DIFFERENCES; DEHYDROASCORBIC ACID; EMERGING TECHNOLOGIES; ENVIRONMENTAL-FRIENDLY; FRESH FRUITS; FROZEN STORAGE; HIGH QUALITY; LISTERIA INNOCUA; MICROBIAL FLORA; MICROBIAL LOADS; MICROBIAL REDUCTION; NON-THERMAL PROCESS; NON-THERMAL TECHNOLOGY; OVERALL QUALITY; POTENTIAL APPLICATIONS; QUALITY ATTRIBUTES; QUALITY FACTORS; QUALITY PARAMETERS; SAFETY STANDARD; SODIUM HYPOCHLORITES; STORAGE CONDITION; ULTRA-SONICATION;

ENVIRONMENTAL TECHNOLOGY; HYDROGEN PEROXIDE; IMAGE QUALITY; ORGANIC ACIDS; OZONE; OZONE WATER TREATMENT; OZONIZATION; TECHNOLOGY; WASHING;

BELLS;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM; LISTERIA INNOCUA;

EID: 84873060328     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.11.009     Document Type: Article

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