The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

Journal of the Science of Food and Agriculture

Volumn 95, Issue 5, 2015, Pages 962-971

  Alvarez, María V ^a,b   Ponce, Alejandra G ^a,b   Mazzucotelli, Cintia A ^a,b   Moreira, María R ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Biopreservation; Fresh cut vegetables; Pathogen control; Propolis; Sensory attributes; Shelf life

Indexed keywords

ALLIUM PORRUM; APIUM GRAVEOLENS VAR. DULCE; ESCHERICHIA COLI; JUGLANS CINEREA; MELALEUCA ALTERNIFOLIA;

ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; GALLIC ACID; PLANT EXTRACT; PROPOLIS; TEA TREE OIL;

ANALYSIS; ARGENTINA; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; ENTEROBACTERIACEAE; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; GLYCATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MICROBIAL VIABILITY; MICROBIOLOGY; ODOR; PHYSICAL CHEMISTRY; REFRIGERATION; SENSATION; VEGETABLE;

ANTI-BACTERIAL AGENTS; ARGENTINA; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FOOD HANDLING; FOOD PRESERVATIVES; FOOD QUALITY; FOOD STORAGE; GALLIC ACID; HUMANS; MAILLARD REACTION; MICROBIAL VIABILITY; ODORS; PHYSICOCHEMICAL PHENOMENA; PLANT EXTRACTS; PROPOLIS; REFRIGERATION; SENSATION; TEA TREE OIL; VEGETABLE PRODUCTS;

EID: 84924285390     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6770     Document Type: Article

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