ShareHydrogen peroxide disinfection of minimally processed fruits and vegetables.
Author(s) : SAPERS G. M., SIMMONS G. F.
Type of article: Article
Summary
Hydrogen peroxide treatments are as effective as chlorine in reducing microbial load and extending shelf life of fresh-cut fruits and vegetables.
Details
- Original title: Hydrogen peroxide disinfection of minimally processed fruits and vegetables.
- Record ID : 1999-0947
- Languages: English
- Source: J. Food Technol. - vol. 52 - n. 2
- Publication date: 1998/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Fruit;
Vegetables - Keywords: Disinfectant; Fresh produce; Ready to use; Vegetable; Disinfection; Fruit
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Hydrogen peroxide disinfection of minimally pro...
- Author(s) : SAPERS G. M., SIMMONS G. F.
- Date : 1998/02
- Languages : English
- Source: J. Food Technol. - vol. 52 - n. 2
View record
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Fruits et légumes frais prêts à l'emploi : tour...
- Author(s) : FAURE A.
- Date : 2008/11
- Languages : French
- Source: Infos Ctifl - n. 246
View record
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Microbiology of fresh-cut ready-to-use vegetables.
- Author(s) : ODUMERU J. A.
- Date : 1999
- Languages : English
- Source: Recent Res. Dev. Microbiol. - vol. 3 - n. 1
View record
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Freshness in convenience fruit and vegetables.
- Author(s) : JOBLING J. J., RICHARDSON K. C., PATTERSON B. D.
- Date : 1998/09
- Languages : English
- Source: Food Aust. - vol. 50 - n. 9
View record
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New approaches in improving the shelf life of m...
- Author(s) : AHVENAINEN R.
- Date : 1996
- Languages : English
- Source: Trends Food Sci. Technol. - vol. 7 - n. 6
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