Bacterial inactivation and quality changes of fresh-cut avocados as affected by intense light pulses of specific spectra

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 128-136

  Ramos Villarroel, Ana ^a   Aron Maftei, Nicoleta ^b   Martín Belloso, Olga ^c   Soliva Fortuny, Robert ^c  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

^b DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

^c UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Escherichia coli; Fresh cut avocado; Intense light pulse treatments; Listeria innocua; Quality parameters; Specific spectra

Indexed keywords

BACTERIAL INACTIVATION; FRESH-CUT; INTENSE LIGHT PULSE; LISTERIA INNOCUA; QUALITY CHANGE; QUALITY PARAMETERS; THERMAL METHODS; ULTRAVIOLET SPECTRAL REGIONS;

ESCHERICHIA COLI; FRUITS;

LIGHT;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA INNOCUA; PERSEA AMERICANA;

EID: 84890430531     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12284     Document Type: Article

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