In situ quantification of chlorine dioxide gas consumption by fresh produce using UV–visible spectroscopy

Author:

Arango Juliana,Rubino Maria I.,Auras RafaelORCID,Rachford Aaron A.,Bai Zhifeng,Grzesiak Adam L.,Kijchavengkul Thitisilp

Funder

The Dow Chemical Company (Midland, MI) and USDA-CSREES

USDA-NIFSI

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Determination of chlorine dioxide, chlorine, chlorite, and chlorate in water;Aieta;J. Am. Water Works Assoc.,1984

2. Waterborne outbreak control: which disinfectant?;Akin;Environ. Health Perspect.,1982

3. Minimal processing for healthy traditional foods;Allende;Trends Food Sci. Technol.,2006

4. Pathogenic microorganism associated with fresh produce;Beuchat;J. Food Prot.,1996

5. Modeling Critical Factors to Optimize the Treatment of Selected Fruits and Vegetables with Chlorine Dioxide Gas Using a Miniaturized Insustrial-Size Tunnel System;Bhagat,2010

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