Impact of ethanol treatment on physiological and microbiological properties of fresh white asparagus (Asparagus officinalis L.) spears

LWT

Volumn 57, Issue 1, 2014, Pages 156-164

  Herppich, Werner B ^a   Huyskens Keil, Susanne ^b   Hassenberg, Karin ^a  

^a LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

^b HUMBOLDT UNIVERSITY   (Germany)

Author keywords

Ascorbate; Moulds; Sanitizer; Stiffness; Yeast

Indexed keywords

LOSSES; MOLDS; PHYSIOLOGICAL MODELS; PHYSIOLOGY; SPOILAGE; WASHING;

ASCORBATE; ASPARAGUS SPEARS; ETHANOL TREATMENT; MICROBIAL SPOILAGE; MINIMALLY PROCESSED; MOLD; PROPERTY; SANITIZER; TEXTURAL QUALITY; VITAMIN C;

ETHANOL;

ASPARAGUS; ASPARAGUS OFFICINALIS; BACTERIA (MICROORGANISMS);

EID: 84894287940     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.022     Document Type: Article

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