Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage-Reference-Cited by-同舟云学术

Effect of innovative food processing technologies on microbiological quality, colour and texture of fresh‐cut potato during storage

Published:2021-08-25 Issue:2 Volume:57 Page:898-907
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Procaccini Luz Milagros García¹²,Mu Taihua¹^ORCID,Sun Hongnan¹

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West Road, Haidian DistrictPO Box 5109 Beijing 100193 China

2. Food Science Area College of Sciences of Agricultural University National of Mar del Plata National Route 226, 73.5 km Balcarce Buenos Aires Argentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15277

Reference24 articles.

1. Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum)

2. Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants

3. Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage

4. Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed ‘Birgah’ eggplants

5. Effect of ultrasound and commercial sanitizers in removing natural contaminants and Salmonella enterica Typhimurium on cherry tomatoes

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