Use of ozone in sanitation and storage of fresh fruits and vegetables

Journal of Food, Agriculture and Environment

Volumn 11, Issue 3-4, 2013, Pages 585-589

  Carletti, Letizia ^a   Botondi, Rinaldo ^a   Moscetti, Roberto ^a   Stella, Elisabetta ^a   Monarca, Danilo ^a   Cecchini, Massimo ^a   Massantini, Riccardo ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Conservation techniques; Foods; Fresh fruits and vegetables; IV range products; Lightly processed foods; Ozone; Sanitation

Indexed keywords

AFLATOXIN; FLAVONOID; HYDROGEN PEROXIDE; OZONE; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; BACTERIAL COUNT; BACTERICIDAL ACTIVITY; CHEMICAL COMPOSITION; FOOD COLOR; FOOD SPOILAGE; FOOD STORAGE; FRUIT; LIPID OXIDATION; NONHUMAN; ONION; PEANUT; SANITATION; STRAWBERRY; SWEET PEPPER; TOMATO; ULTRAVIOLET RADIATION; VEGETABLE;

ANANAS COMOSUS; BACTERIA (MICROORGANISMS); CAPSICUM ANNUUM VAR. ANNUUM; LYCOPERSICON ESCULENTUM;

EID: 84887591883     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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