The effect of ozonated water on changes in the quality of blanched edamame during cold storage
Author:
Affiliation:
1. Institute of Horticulture, Latvia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232022000100421&tlng=en
Reference30 articles.
1. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean;Battistini C.;Brazilian Journal of Microbiology,2018
2. Ozonated water extends the shelf life of fresh-cut lettuce;Beltrán D.;Journal of Agricultural and Food Chemistry,2005
3. Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview.;Brodowska A. J.;Critical Reviews in Food Science and Nutrition,2018
4. Sensory and consumer studies in plant breeding: A guidance for edamame development in the U.S;Carneiro R. C. V.;Frontiers in Sustainable Food Systems,2020
5. Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods;Cheng X.;Food Science and Biotechnology,2014
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