Effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin

Journal of the Science of Food and Agriculture

Volumn 94, Issue 12, 2014, Pages 2547-2554

  Liu, Qian ^a   Zhang, Min ^a   Fang, Zhong xiang ^b   Rong, Xiao hong ^c  

^a JIANGNAN UNIVERSITY   (China)

^b CURTIN UNIVERSITY   (Australia)

^c Haitong Food Group LtdCo   (China)

Author keywords

Microwave heating; Product quality; Total colony number; Vacuum packaged Caixin; ZnO nanoparticles

Indexed keywords

ANTIINFECTIVE AGENT; NANOPARTICLE; ZINC OXIDE;

BACTERIA; BACTERIAL COUNT; BRASSICA; COLOR; COOKING; DIET; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; HEAT; HEATING; HUMAN; INSTRUMENT STERILIZATION; MICROBIOLOGY; MICROWAVE RADIATION; PLANT LEAF; PROCEDURES; VACUUM; VEGETABLE;

ANTI-BACTERIAL AGENTS; BACTERIA; BRASSICA; COLONY COUNT, MICROBIAL; COLOR; COOKING; DIET; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; HEATING; HOT TEMPERATURE; HUMANS; MICROWAVES; NANOPARTICLES; PLANT LEAVES; STERILIZATION; VACUUM; VEGETABLES; ZINC OXIDE;

EID: 84904363601     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6594     Document Type: Article

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