Bio-preservation of fresh-cut tomatoes using natural antimicrobials

Author:

Ayala-Zavala J. Fernando,Oms-Oliu Gemma,Odriozola-Serrano Isabel,González-Aguilar Gustavo A.,Álvarez-Parrilla Emilio,Martín-Belloso Olga

Publisher

Springer Science and Business Media LLC

Subject

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

Reference47 articles.

1. Watada AE, Abe K, Yamuchi N (1990) Food Technol 44(5):116–118, 120–122

2. Varoquaux P, Wiley R (1994) Biological and biochemical changes in minimally processed refrigerated fruits and vegetables. In: Wiley (ed) Minimally processed refrigerated fruits and vegetables. Chapman-Hall, New York, pp 226–268

3. Cantwell M (1998) Introduction to fresh-cut products: maintaining quality and safety. University of California, Postharvest Hort., Series No. 10, Section 1

4. Gross KC, Saltveit ME (1982) J Am Soc Hort Sci 107:328–330

5. Edwards J, Saltveit ME, Henderson WR (1983) J Am Soc Hort Sci 108:512–514

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