Effects of ozonation, alkaline ionized water, and their combination on surface disinfection and shelf life extension of tomatoes-Reference-Cited by-同舟云学术

Effects of ozonation, alkaline ionized water, and their combination on surface disinfection and shelf life extension of tomatoes

Published:2020-08-04 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Akdemir Evrendilek Gulsun¹²^ORCID,Kanar Uzun Kubra¹

Affiliation:

1. Department of Food Engineering Faculty of Engineering Bolu Abant Izzet Baysal University Bolu Turkey

2. Department of Food Engineering Faculty of Engineering Ardahan University Ardahan Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14792

Reference54 articles.

1. USDA. (2019 March 16).Analysis and evaluation of preventive control measures for the control and reduction/elimination of microbial hazards on fresh and fresh‐cut produce. Retrieved fromhttps://www.fda.gov/Food/FoodScienceResearch/ucm091363.htmAccessed 14 March 2019.

2. Efficacy of Ozone Against Escherichia coli O157:H7 on Apples

3. Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes

4. Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce

5. Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries

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