Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce-Reference-Cited by-同舟云学术

Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce

Published:2006-05 Issue:3 Volume:23 Page:241-249
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Allende Ana,McEvoy James L.,Luo Yaguang,Artes Francisco,Wang Chien Y.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference43 articles.

1. Resistance of selected strains of Pseudomonas aeruginosa to low-intensity ultraviolet radiation;Abshire;Appl. Environ. Microbiol.,1981

2. UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce;Allende;Food Res. Int.,2003

3. Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce;Allende;Lebensm. Wiss. Technol.,2003

4. Effect of super atmospheric oxygen packaging on sensorial quality, spoilage, and Listeria monocytogenes and Aeromonas caviae growth in fresh processed mixed salads;Allende;J. Food Prot.,2002

5. Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions;Allende;Postharvest Biol. Technol.,2004

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