Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage-Reference-Cited by-同舟云学术

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Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage

Published:2004-06-01 Issue:2 Volume:9 Page:121-125
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Youm Hyoung-Jun,Jang Jae-Won,Kim Kyu-Ri,Kim Hyo--Jjung,Jeon Eun-Hee,Park Eun-Kyoung,Kim Mee-Ree,Song Kyung-Bin

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200411922367315.pdf

Reference16 articles.

1. Concern about nutrition and its relation to the food habits of a group of young university students from Madrid (Spain)

2. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce

3. Factors affecting the growth ofListeria monocytogeneson minimally processed fresh endive

4. Efficacy of Spray Application of Chlorinated Water in Killing Pathogenic Bacteria on Raw Apples, Tomatoes, and Lettuce

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage;Food Science and Biotechnology;2021-02

2. Antimicrobial effect of oxidative technologies in food processing: an overview;European Food Research and Technology;2020-02-18

3. Postharvest ozone application for the preservation of fruits and vegetables;Food Reviews International;2016-04-11

4. Opportunities and Challenges in the Application of Ozone in Food Processing;Emerging Technologies for Food Processing;2014

5. Application of Ozone for the Postharvest Treatment of Fruits and Vegetables;Critical Reviews in Food Science and Nutrition;2013-11-04

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