Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage

Food Microbiology

Volumn 51, Issue , 2015, Pages 154-162

  Mansur, Ahmad Rois ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

Author keywords

Fresh cut kale; Microbial quality; Sensory shelf life; Slightly acidic electrolyzed water; Thermosonication

Indexed keywords

LISTERIA MONOCYTOGENES;

CHLORIDE; CHLORITE; HYPOCHLORITE SODIUM; WATER;

BACTERIAL COUNT; BACTERIUM; BRASSICA; DRUG EFFECTS; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD PRESERVATION; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HUMAN; LISTERIA MONOCYTOGENES; MICROBIOLOGY; PH; PROCEDURES; REFRIGERATION; TEMPERATURE; ULTRASOUND;

BACTERIA; BRASSICA; CHLORIDES; COLONY COUNT, MICROBIAL; ELECTROLYSIS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; REFRIGERATION; SODIUM HYPOCHLORITE; SONICATION; TEMPERATURE; WATER;

EID: 84936755905     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.05.008     Document Type: Article

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