4.2 Article

Potential of Ozonated Water at Different Temperatures to Improve Safety and Shelf-Life of Fresh Cut Lettuce

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

The practicality of using ozone with fruit and vegetables

Marcin Glowacz et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Review Agriculture, Multidisciplinary

The use of ozone to extend the shelf-life and maintain quality of fresh produce

Marcin Glowacz et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)

Article Food Science & Technology

Fresh fruits and vegetables-An overview on applied methodologies to improve its quality and safety

B. Ramos et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Article Food Science & Technology

Ultraviolet light and Ultrasound as non-thermal treatments for the inactivation of microorganisms in fresh ready-to-eat foods

Angeliki Birmpa et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

EFFECTS OF OZONE WASH FOR INACTIVATION OF S. TYPHIMURIUM AND BACKGROUND MICROBIOTA ON LETTUCE AND PARSLEY

Ilkin Yucel Sengun

JOURNAL OF FOOD SAFETY (2013)

Article Engineering, Environmental

Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments

P. J. Cullen et al.

OZONE-SCIENCE & ENGINEERING (2010)

Article Food Science & Technology

Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine

Carla Alegria et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)

Article Engineering, Chemical

Optimization of ozone treatment of fresh-cut green leaf lettuce

Hulya Olmez et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Agriculture, Multidisciplinary

Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce

Meltem Yesilcimen Akbas et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)

Article Food Science & Technology

Use of ozone in food industries for reducing the environmental impact of cleaning and disinfection activities

A. Pascual et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)

Article Agronomy

Microbial, nutritional and sensory quality of rocket leaves as affected by different sanitizers

Ascension Martinez-Sanchez et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2006)

Article Engineering, Chemical

Application of aqueous ozone for treating pre-cut green peppers (Capsicum annuum L.)

L Ketteringham et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Agriculture, Multidisciplinary

Ozonated water extends the shelf life of fresh-cut lettuce

D Beltrán et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Food Science & Technology

Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce

S Baur et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)

Article Food Science & Technology

Quality of shredded, packaged carrots as affected by different washing treatments

RG Klaiber et al.

JOURNAL OF FOOD SCIENCE (2004)

Article Food Science & Technology

Use of ozone in the food industry

ZB Guzel-Seydim et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)

Article Engineering, Environmental

Impact of ozonated water on the quality and shelf-life of fresh citrus fruit, stone fruit, and table grapes

JL Smilanick et al.

OZONE-SCIENCE & ENGINEERING (2002)

Article Agriculture, Multidisciplinary

Ozone and hydrogen peroxyacetic acid treatment to reduce or remove EBDCs and ETU residues in a solution

ES Hwang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Biotechnology & Applied Microbiology

Decontamination of lettuce using acidic electrolyzed water

S Koseki et al.

JOURNAL OF FOOD PROTECTION (2001)