Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables-Reference-Cited by-同舟云学术

Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables

Published:2019-09-24 Issue:17 Volume:60 Page:2837-2855
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Leneveu-Jenvrin Charlène¹,Charles Florence²,Barba Francisco J.³^ORCID,Remize Fabienne¹^ORCID

Affiliation:

1. QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France;

2. QualiSud, Université d'Avignon, CIRAD, Université Montpellier, Montpellier SupAgro, Université de La Réunion, Avignon, France;

3. Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, València, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1664979

Reference239 articles.

1. Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7

2. Unpacking Postharvest Losses in Sub-Saharan Africa: A Meta-Analysis

3. Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review

4. Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG

5. Antagonistic effect of Pseudomonas graminis CPA-7 against foodborne pathogens in fresh-cut apples under simulated commercial conditions

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