Prebiotic edible coatings with biopreservatives: Quality and safety of fresh apple cubes-Reference-Cited by-同舟云学术

Prebiotic edible coatings with biopreservatives: Quality and safety of fresh apple cubes

Published:2018-12-06 Issue:2 Volume:42 Page:e12971
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Bambace María F.¹²,Alvarez María V.¹²^ORCID,Moreira María R.¹²

Affiliation:

1. Grupo de Investigación en Ingeniería en Alimentos, Departamento de Ingeniería Química y en Alimentos, Facultad de IngenieríaUniversidad Nacional de Mar del Plata Mar del Plata Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro Científico Tecnológico Mar del Plata Mar del Plata Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Fondo para la Investigación Científica y Tecnológica

Universidad Nacional de Mar del Plata

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.12971

Reference43 articles.

1. Growth potential of Escherichia coli O157:H7 on fresh-cut fruits (melon and pineapple) and vegetables (carrot and escarole) stored under different conditions

2. Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple

3. Fate of Escherichia coli in apple and reduction of its growth using the postharvest biocontrol agent Candida sake CPA-1

4. Factors affecting growth of foodborne pathogens on minimally processed apples

5. The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

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