The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish ( Raphanus raphanistrum subsp. sativus ): Microbiological and quality changes-Reference-Cited by-同舟云学术

The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish ( Raphanus raphanistrum subsp. sativus ): Microbiological and quality changes

Published:2019-11-28 Issue:1 Volume:8 Page:162-169
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hashemi Seyed Mohammad Bagher¹^ORCID,Abhari Khadijeh²^ORCID,Mousavi Khaneghah Amin³^ORCID

Affiliation:

1. Department of Food Science and Technology College of Agriculture Fasa University Fasa Iran

2. Department of Food Science and Technology National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran

3. Department of Food Science Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1287

Reference33 articles.

1. New approaches in improving the shelf life of minimally processed fruit and vegetables

2. Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

3. Metabolic Activity of Radish Sprouts Derived Isothiocyanates in Drosophila melanogaster

4. Sanitizing radish seeds by simultaneous treatments with gaseous chlorine dioxide, high relative humidity, and mild heat

5. Radish (Raphanus sativus) and Diabetes

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