1 |
Gonzalez R.J., Luo, Y., Ruiz-Cruz, S.and McEvoy, J.L. (2004) Efficacy of sanitizers to inactivate Escherichia coli O157:H7 on fresh-cut carrot shreds under simulated process water conditions. J.Food Protect, 67, 2375-2380
DOI
|
2 |
Xu, L.(1999) Use of ozone to improve the safety of fresh fruits and vegetables. Food Technol., 53, 58-62
|
3 |
HACH (2002) Chemical oxygen demand, Method 8000. In: Water analysis handbook. HACH Chemical Company.Loveland, CO, U.S.A. p.1-8
|
4 |
Bolin, H., and Huxsoll C. (1991) Control of minimally processed carrot (Docc ddot) surface discoloration caused by abrasion peeling. J. Food Sci., 56, 416-418
DOI
|
5 |
Luo, Y., McEvoy, J.L., Wachtel, M.R., Kim, J.G. and Huang, Y. (2004) Package atmosphere affects postharvest biology and quality of fresh-cut cilantro leaves. HortScience, 39, 567-570
|
6 |
Li, P. and Barth. M.M. (1998) Impact of edible coatings on nutritional and physiological changes in lightly processed carrots. Postharvest Biol. Technol., 14, 51-60
DOI
ScienceOn
|
7 |
Cameron, A.C., Talasila, P.C. and Joles, D.W. (1995) Predicting film permeability needs fa modified atmosphere packaging of lightly processed fruits and vegetables. HortScience, 30, 25-34
|
8 |
Smyth, A.B., Song, J. and Cameron, A.C. (1998) Modified atmosphere packaged cut iceberg lettuce: Effect of temperature and partial pressure on respiration and quality. J. Agric. Food Chem., 46, 4556-4562
DOI
ScienceOn
|
9 |
Kim, J.G., Luo, Y., Saftner, R.A. and Gross, K.C. (2005) Delayed modified atmosphere packaging of fresh-cut Romaine lettuce: Effects on quality maintenance and shelf-life. J. Amer. Soc. Hort. Sci., 130, 116-120
|
10 |
Kim, J.G., Choi, S.T. and Lim.C.I. (2005) Effect of delayed modified atmosphere packaging on quality of fresh-cut iceberg lettuce. Korean J. Hort. Sci. Technol., 23, 140-145
|
11 |
Ballantyne A., Stark R. and Selman J.D. (1988) Modified atmosphere packaging of shredded lettuce. J. Food Sci. Technol., 23, 267-274
|
12 |
Bijan, L. and Mohseni, M. (2005) Integrated ozone and biotreatment of pulp mill effluent and changes in biodegradability and molecular weight distribution of organic compounds.Water Research, 39, 3763-3772
DOI
ScienceOn
|
13 |
Khadre, M.A., Yousef, A.E. and Kim, J.G. (2001) Microbiological aspects of ozone applications in food: a review. J. Food Sci. 66, 1242-1252
DOI
ScienceOn
|
14 |
Lopez-Galvez, G., Peiser, G., Nie, X. and Cantwell, M. (1997) Quality changes in packaged salad products during storage. Zeithschrift Lebensmittel-Untersuchung Forschung. 205, 64-72
DOI
|
15 |
Jacxsens, L., Devlieghere, F., Ragaert, P., Vanneste, E. and Debevere, J. (2003) Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce. Int. J. Food Microbiology, 83, 263-280
DOI
ScienceOn
|
16 |
Hong, J.H., Douglas, J.M. Mary, J.C. and Gross. K.C. (2000) Tomato cultivation systems affect subsequent quality of fresh-cut fruit slices. J. Amer. Soc. Hort. Sci., 125, 729-735
|
17 |
Jiang, Y., Shina, T., Nakamura, N. and Nakahara, A. (2001) Electrical conductivity evaluation of postharvest strawberry damage. J. Food Sci., 66, 1392-1395
DOI
ScienceOn
|
18 |
Kim, J.G. (2004) Improvement of washing method of fresh-cut carrot. Postharvest Technology Division, National Horticultural Research Institute Research Report
|
19 |
Wang, H., Feng, H. and Luo, Y. (2004) Microbial reduction and storage quality of fresh-cut cilantro washed with acidic electrolyzed water and aqueous ozone. Food Research International, 37, 949-956
DOI
ScienceOn
|
20 |
Kim, J.G. and Yousef, A.E. (2000) Inactivation Kinetics of foodborne spoilage and pathogenic bacteria by ozone. J. Food Sci., 65, 521-528
DOI
ScienceOn
|
21 |
Klaiber, R.G., Baur, S., Wolf, G., Hammes, W.P. and Carle, R. (2005) Quality of minimally processed carrots as affected by warm water washing and chlorination. Innovative Food Science and Emerging Technologies, 6, 351-362
DOI
ScienceOn
|
22 |
Meilgaard, M., Civille, G.V. and Carr, B.T. (1991) Sensory evaluation techniques. 2nd ed. CRC Press Inc., Boca Raton, Fla. U.S.A. p.211-217
|
23 |
Kim, J.G., Luo, Y., Yang, T., Saftner, R.A. and Gross, K.C. (2005) Effect of initial oxygen concentration and film oxygen transmission rate on the quality of fresh-cut romaine lettuce. J. Sci. Food and Agri., 85, 1622-1630
DOI
ScienceOn
|