Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots-Reference-Cited by-同舟云学术

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

Published:2011-05 Issue:3 Volume:28 Page:484-491
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Rahman S.M.E.,Jin Yong-Guo,Oh Deog-Hwan

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference44 articles.

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2. Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine;Alegria;Innovat. Food Sci. Emerg. Tech.,2009

3. Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot;Alegria;Innovat. Food Sci. Emerg. Tech.,2010

4. Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce;Bari;J. Food Prot.,2005

5. Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging;Beltrán;Postharvest Biol. Technol.,2005

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