A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready‐to‐eat leek-Reference-Cited by-同舟云学术

A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready‐to‐eat leek

Published:2022-09-15 Issue:1 Volume:11 Page:148-156
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Hosseininezhad Behnam¹^ORCID,Nader Marzieh¹,Ramezanian Asghar²,Niakousari Mehrdad³,Mazloomi Seyed Mohammad¹⁴^ORCID

Affiliation:

1. Department of Food Hygiene and Quality Control School of Nutrition and Food Sciences, Shiraz University of Medical Sciences Shiraz Iran

2. Department of Horticultural Science School of Agriculture, Shiraz University Shiraz Iran

3. Department of Food Science and Technology School of Agriculture, Shiraz University Shiraz Iran

4. Food and Supplements Safety Research Center Shiraz University of Medical Sciences Shiraz Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3047

Reference26 articles.

1. Microbial and sensory quality of “Lollo verde” lettuce and rocket salad stored under active atmosphere packaging

2. Modified atmosphere packaging of precooked vegetables: Effect on physicochemical properties and sensory quality

3. Efficacy of nanosil (hydrogen peroxide‐silver ion) and peracetic acid on reduction of Escherichia coli O157: H7 and salmonella entritidis in raw vegetables;Barikgugjlu R.;Annual Review of Food Science and Technology,2016

4. Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads

5. Efficacy of Different Sanitizing Agents and Their Combination on Microbe Population and Quality of Fresh-cut Chinese Chives

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