Microbiological, physicochemical and organoleptic changes of shredded carrots stored under modified storage-Reference-Cited by-同舟云学术

Microbiological, physicochemical and organoleptic changes of shredded carrots stored under modified storage

Published:1996-08 Issue:4 Volume:31 Page:359-366
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Kakiomenou Kokkoni¹,Tassou Chrysoula¹,Nychas George‐John²

Affiliation:

1. National Agricultural Research Foundation, Institute of Technology of Agricultural Products, S. Venizelou 1, Lycovrisi 14123 ,

2. Agricultural University of Athens, Department of Science of Food and Agricultural Products, Laboratory of Food Microbiology & Biotechnology, Iera Odos 75, Athens, Greece

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1996.00349.x

Reference19 articles.

1. Albrecht, J.A., Hamouz, F.L., Sumner, S.S. & Melch, V. (1995). Microbial evaluation of vegetable ingredients in salad bars.Journal of Food Protection, 58 , 683-685.

2. Banks, J.G., Board, R.G., Carter, J. & Dodge, A.D. (1985). The cytotoxic and photodynamic inactivation of micro-organisms by rose Bengal.Journal of Applied Bacteriology, 58 , 391-400.

3. Barth, M.M., Kerbel, E.L., Broussard, S. & Schmidt, S.J. (1993). Modified atmosphere packaging protects market quality in broccoli spears ambient temperature storage.Journal of Food Science, 58 , 1070-1072.

4. Bobillo, M. & Marshall, V.M. (1991). Effect of salt and culture on lactate and acetate production byLactobacillus plantarum. Food Microbiology, 8 , 153-160.

5. Borch, E. & Molin, G. (1989).The aerobic growth and product formation of Lactobacillus,Leuconostoc BrochothrixandCarnobacteriumin batch cultures.Applied Microbiology and Biotechnology, 30 , 81-88.

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