Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage |
Youm, Hyoung-Jun
(Departments of Food Science and Technology, Chungnam University)
Jang, Jae-Won (Departments of Food Science and Technology, Chungnam University) Kim, Kyu-Ri (Departments of Food Science and Technology, Chungnam University) Kim, Hyo--Jjung (Departments of Food Science and Technology, Chungnam University) Jeon, Eun-Hee (Departments of Food Science and Technology, Chungnam University) Park, Eun-Kyoung (Departments of Food Science and Technology, Chungnam University) Kim, Mee-Ree (Departments of Food and Nutrition, Chungnam National University) Song, Kyung-Bin (Departments of Food Science and Technology, Chungnam University) |
1 |
Effect of nonthermal treatment on the molecular properties of mushroom polyphenol-oxidase
/
DOI ScienceOn |
2 |
Effect of high-pressure treatment on the activity of some polyphenoloxidase
/
DOI ScienceOn |
3 |
Concern about nutrition and its relation to the food habits of group of young university students from Madrid
/
DOI |
4 |
Effect of immersion solution on shelf-life of minimally processed lettuce
/
DOI ScienceOn |
5 |
Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots
/
DOI ScienceOn |
6 |
Dose rate effect of γ-irradiation on phenoic compounds, polyphenoloxidase, and browning of mushrooms (Agaricus bisporus)
/
DOI ScienceOn |
7 |
Shelf life extension of peeled oranges by citric acid treatment
/
DOI ScienceOn |
8 |
Chlorination and postharvest disease control
/
|
9 |
Effect of high pressure on enzyme related to food quality
/
DOI ScienceOn |
10 |
Sequential disinfection of Escherichia coli O157:H7 inoculated alfalfa seeds before and during sprouting using aqueous chlorine dioxide, ozonated water, and thyme essential oil
/
DOI ScienceOn |
11 |
Efficacy of chlorine for inactivation of Escherichia coli on vegetables
/
DOI ScienceOn |
12 |
New approaches in improving the shelf life of minimally processed fruit and begetables
/
DOI ScienceOn |
13 |
Antimicrobials occurrring naturally in foods
/
|
14 |
Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce
/
DOI ScienceOn |
15 |
Factors affecting the growth of Listeria monocytogenes on minimally processed fresh endive
/
DOI ScienceOn |
16 |
Efficacy of spray application of chlorinated water in killing pathogenic bacteria on raw apples, tomatoes, and lettuce
/
|