Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh-cut apple

International Journal of Food Science and Technology

Volumn 51, Issue 5, 2016, Pages 1099-1109

  Liu, Chenghui ^a,b   Ma, Tao ^a,c   Hu, Wenzhong ^b   Tian, Mixia ^b   Sun, Lu ^b  

^a SHENYANG AGRICULTURAL UNIVERSITY   (China)

^b DALIAN NATIONALITIES UNIVERSITY   (China)

^c BOHAI UNIVERSITY   (China)

Author keywords

Apple; Browning; Enzyme activity; Microorganisms; Modified atmosphere packaging; Processed food; Quality

Indexed keywords

ENZYME ACTIVITY; ETHYLENE; FRUITS; IMAGE QUALITY; MICROORGANISMS; MODIFIED ATMOSPHERE PACKAGING; OZONE; PROCESSED FOODS;

ANTIOXIDANT CAPACITY; APPLE; BROWNING; ETHYLENE PRODUCTION; INDUSTRIAL PRODUCTION; PEROXIDASE ACTIVITIES; QUALITY DETERIORATIONS; SHELF LIFE EXTENSIONS;

QUALITY CONTROL;

EID: 84963670095     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13078     Document Type: Article

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