Impact of different washing procedures on quality of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) and endive (Cichorium endivia L.)

Author:

Wulfkuehler Sabine,Kurfiss Lisa,Kammerer Dietmar R.,Weiss Agnes,Schmidt Herbert,Carle Reinhold

Publisher

Springer Science and Business Media LLC

Subject

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

Reference63 articles.

1. WHO (2003) Diet, nutrition and the prevention of chronic diseases. WHO Tech Rep Ser 916:1–149

2. Varoquaux P, Mazollier J (2002) In: Lamikanra O (ed) Fresh-cut fruits and vegetables. Science, technology and market. CRC Press, Boca Raton

3. Saltveit ME (1997) In: Thomás-Barberán FA (ed) Phytochemistry of fruit and vegetables. Oxford University Press, Oxford

4. Rico D, Martín-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. Saltveit ME (2000) Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biol Technol 21:61–69

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