Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities-Reference-Cited by-同舟云学术

Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities

Published:2018-12-08 Issue:5 Volume:245 Page:1095-1111
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Maherani Behnoush,Harich Mehdi,Salmieri Stephane,Lacroix Monique

Funder

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-018-3211-4.pdf

Reference73 articles.

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2. Ketteringham L, Gausseres R, James SJ, James C (2006) Application of aqueous ozone for treating pre-cut green peppers. J Food Eng 76:104–111

3. Kennedy E, Meyers L, Layden W (1996) The 1995 dietary guidelines for America: an overview. J Am Diet Assoc 96:234–237

4. Rico D, Martin-diana AB, Barat JM, Barry-ryan C (2007) Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci Technol 18:373–386

5. Oboh G, Puntel RL, Rocha JBT (2007) Hot pepper (Capsicum annuum, Tepin and capsicum chines, Habanero) prevents Fe induced lipid peroxidation in brain—in vitro. Food Chem 102:178–185

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