Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot

Author:

Alegria Carla,Pinheiro Joaquina,Gonçalves Elsa M.,Fernandes Isabel,Moldão Margarida,Abreu Marta

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference34 articles.

1. Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments;Abadias;International Journal of Food Microbiology,2008

2. Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine;Alegria;Innovative Food Science and Emerging Technologies,2009

3. Determinación de parámetros cinéticos de peroxidasa y clorofila a en judías verdes (Phaseolus vulgaris cv. Win) y estabilidad del producto congelado;Bifani;Revista Afinidad de Enero – Tomo LIX,2002

4. Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling;Bolin;Journal of Food Science,1991

5. Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh “ready-to-use” carrots;Carlin;International Journal of Food Science and Technology,1990

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