Effect of mild heat treatment on browning‐related parameters in fresh‐cut Iceberg lettuce-Reference-Cited by-同舟云学术

Effect of mild heat treatment on browning‐related parameters in fresh‐cut Iceberg lettuce

Published:2019-05-20 Issue:7 Volume:43 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Vanden Abeele Celine¹,Raes Katleen¹,Sampers Imca¹^ORCID

Affiliation:

1. Research group VEG‐i‐TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk Kortrijk Belgium

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12906

Reference39 articles.

1. Microbial and sensory quality of commercial fresh processed red lettuce throughout the production chain and shelf life

2. Processing lines and alternative preservation techniques to prolong the shelf‐life of minimally processed leafy vegetables;Artés F.;European Journal of Horticultural Sciences,2005

3. Microbial growth in fresh-cut lettuce increases when wound-induced phenolic accumulation is suppressed

4. Effect of Different Washing Procedures on Phenolic Metabolism of Shredded, Packaged Iceberg Lettuce during Storage

5. Effect of Wounding on Phenolic Enzymes in Six Minimally Processed Lettuce Cultivars upon Storage

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