Quality of tomato slices disinfected with ozonated water

Food Science and Technology International

Volumn 20, Issue 3, 2014, Pages 227-235

  Aguayo, Encarna ^a,b   Escalona, Víctor ^c   Silveira, Ana Cecilia ^d   Artés, Francisco ^a,b  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b Instituto de Biotecnología Vegetal UPCT   (Spain)

^c UNIVERSITY OF CHILE   (Chile)

^d UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

ethylene; fresh cut; microbiological growth; ozone; Respiration rate

Indexed keywords

ASCORBIC ACID; ETHYLENE; OZONE;

FIRMNESS RETENTION; FRESH-CUT; MICROBIAL QUALITY; MICROBIOLOGICAL GROWTH; MICROBIOLOGICAL QUALITY; RESPIRATION RATE; SENSORIAL QUALITIES; TREATMENT DURATION;

FRUITS;

ETHYLENE; ETHYLENE DERIVATIVE; OZONE; WATER;

ADULT; ARTICLE; BREATHING RATE; CHEMISTRY; COLOR; DISINFECTION; FEMALE; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRESH-CUT; FRUIT; HUMAN; MALE; METHODOLOGY; MICROBIOLOGICAL GROWTH; MICROBIOLOGY; MIDDLE AGED; PHYSICAL CHEMISTRY; SENSATION; TIME; TOMATO;

ETHYLENE; FRESH-CUT; MICROBIOLOGICAL GROWTH; OZONE; RESPIRATION RATE;

ADULT; COLOR; DISINFECTION; ETHYLENES; FEMALE; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRUIT; HUMANS; LYCOPERSICON ESCULENTUM; MALE; MIDDLE AGED; OZONE; PHYSICOCHEMICAL PHENOMENA; SENSATION; TIME FACTORS; WATER;

EID: 84899016382     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213482846     Document Type: Article

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