Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life

Innovative Food Science and Emerging Technologies

Volumn 21, Issue , 2014, Pages 74-81

  Navarro Rico, Javier ^a   Artés Hernández, Francisco ^a   Gómez, Perla A ^a   Núñez Sánchez, M Ángeles ^a   Artés, Francisco ^a   Martínez Hernández, Ginés Benito ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Antioxidants; Enzymes; Minimally processed; Myrosinase; Phenolics; Ready to eat

Indexed keywords

ACCIDENT PREVENTION; ANTIOXIDANTS; CHLORINE; ENZYMES; HEALTH; INDUSTRY; VEGETABLES;

ACIDIC ELECTROLYZED WATERS; ANTIOXIDANT CAPACITY; HEALTH PROMOTING COMPOUNDS; MINIMALLY PROCESSED; MYROSINASE; PHENOLICS; READY-TO-EAT; TOTAL ANTIOXIDANT CAPACITIES (TAC);

FOOD SAFETY;

BRASSICA OLERACEA VAR. ITALICA;

EID: 84897038335     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.11.004     Document Type: Article

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