1 |
Rico, D., Martin-Diana, A.B., Frias, J.M., Barat, J.M., Henehan, G.T.M. and Barry-Ryan, C. (2007) Improvement in texture using calcium lactate and heat-shock treatment for stored ready-to-eat carrots. J. Food Eng., 79, 1196-1206
DOI
ScienceOn
|
2 |
Durango, A.M., Soares, N.F.F. and Andrade, N.J. (2006) Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots. Food Control, 17, 336-341
DOI
ScienceOn
|
3 |
Patras, A., Tiwari, B.K., Brunton, N.P. and Butler, F. (2009) Modelling the effect of different sterilisation treatment on antioxidant activity and colour of carrot slices during storage. Food Chem., 114, 484-491
DOI
ScienceOn
|
4 |
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. Inno. Food Sci. Emerg. Technol., 6, 351-362
DOI
ScienceOn
|
5 |
Allende, A. and Artes, F. (2003) UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce. Food Res. Int., 36, 739-746
DOI
ScienceOn
|
6 |
Allende, A., McEvoy, J.L., Luo, Y., Artes, F. and Wang, C.Y. (2006) Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. Food Microbiol., 23, 241-249
DOI
ScienceOn
|
7 |
Wong, E., Linton, R.H. and Gerrard, D.E. (1998) Reduction of Escherichia coli and Salmonella senftenberg on pork skin and pork muscle using ultraviolet light. Food Microbiol., 15, 415-423
DOI
ScienceOn
|
8 |
Lee, J.H., Sung, T.H., Lee, K.T. and Kim, M.R. (2004) Effect of gamma irradiation on color, pungency, and volatiles of Korean red pepper powder. J. Food Sci., 69, 585-592
DOI
ScienceOn
|
9 |
Villalobos-Carvajal, R., Hernandez-Munoz, P., Albors, A. and Chiralt, A. (2009) Barrier and optical properties of edible hydroxypropyl methylcellulose coatings containing surfactants applied to fresh cut carrot slices. Food Hyd., 23, 526-535
DOI
ScienceOn
|
10 |
Nayak, C.A., Suguna, K., Narasimhamurthy, K. and Rastogi, N.K. (2007) Effect of gamma irradiation on histological and textural properties of carrot, potato, and beetroot. J. Food Eng., 79, 765-770
DOI
ScienceOn
|
11 |
Lavelli, V., Pagliarini, E., Ambrosoli, R., Minati, J.L. and Zanoni, B. (2006) Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots. Postharv. Biol. Technol., 40, 34-40
DOI
ScienceOn
|
12 |
Kim, J.G., Luo, Y. and Lim, C.I. (2007) Effect of ozonated water and chlorine water wash on the quality and microbial de-contamination of fresh-cut carrots shreds. Korean J. Food Preserv., 14, 54-60
|
13 |
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 carrotshreds under simulated process water conditions. J. Food Prot., 67, 2375-2380
DOI
PUBMED
|
14 |
Kim, J.G. (2004) Improvement of washing method of fresh-cut carrot. Postharvest Technology Division, National Horticultural Research Institute Research Report
|
15 |
Liu, L.H., Zabaras, D., Benett, L.E., Aguas, P. and Woonton, B.W. (2009) Effect of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage. Food Chem., 115, 495-500
DOI
ScienceOn
|
16 |
Erkan, M., Wang, C.Y., and Krikak D.T. (2001) UV-C irradiation reduces microbial populations and deterioration in Cucurbita pepo fruit tissue. Environ. Exp. Bot., 45, 1-9
DOI
ScienceOn
|
17 |
Cho, M.H., Choi, Y.J., Park, H.J., Kim, K.S., Woo, G.J. and Park, J.Y. (2007) Titanium dioxide/UV photocatalytic disinfection in fresh carrots. J. Food Prot., 70, 97-101
DOI
PUBMED
|
18 |
Perkins-Veazie, P., Collins, J.K. and Howard, L. (2008) Blueberry fruit response to postharvest application of ultraviolet radiation. Postharv. Biol. Technol., 47, 280-285
DOI
ScienceOn
|
19 |
Singh, N., Singh, R.K., Bhunia, A.K. and Stroshine, R.L. (2002) Efficacy of chlorine dioxide, ozone, and thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebensmitt Wiss Technol., 35, 720-729
DOI
ScienceOn
|
20 |
Rajkowski, K.T. (2007) Inhibition of Shigella sonnei by ultraviolet energy on agar, liquid media and radish sprouts. J. Food Safety, 27, 223-240
|
21 |
Forney, C.F., Song, J., Hildebrand, P.D., Fan, L. and McRea, K.B. (2007) Interactive effects of ozone and 1-methylcycloprop. (on decay resistance and quality of stored carrots. Postharv. Biol. Technol., 45, 341-348
DOI
ScienceOn
|
22 |
Korean Food and Drug Administration. (2008) Food Standards Codex. Korean Foods Industry Association. Seoul, Korea, 29-18, 256
|
23 |
Lee, K.H. and Lim, H.K. (2008) A study on the shelf-life extension of minimally processed carrot. J. Food Hyg. Safety, 23, 330-337
|
24 |
Zanoni, B., Lavelli, V., Ambrosoli, R., Garavaglia, L., Minati, J. and Pagliarini, E. (2007) A model to predict shelf-life in air and darkness of cut, ready-to-use, fresh carrots under both isothermal and non-thermal conditions. J. Food Eng., 79, 586-591
DOI
ScienceOn
|
25 |
Ruiz-Cruz, S., Acedo-Felix, E., Diaz-Cinco, M., Islas- Osuna, M.A. and Gonzalez-Aguilar, G.A. (2007) Efficacy of sanitizers in reducing Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes populations on fresh-cut carrots. Food Control, 18, 1383-1390
DOI
ScienceOn
|
26 |
Sy, K.V., Murray, M.B., Harrison, M.D. and Beuchat, L.R. (2005) Evaluation of gaseous chlorine dioxide as a sanitizer for killing Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and yeast and mold on fresh and fresh-cut produce. J. Food Prot., 68, 1176-1187
DOI
PUBMED
|
27 |
Mok, C.K. and Lee, N.H. (2008) Distribution of ultraviolet intensity and UV leaking of commercial UV sterilizers used in restaurants. Korean J. Food Sci. Technol., 40, 228-233
|
28 |
Keyser, M., Muller, I.A., Cilliers, F.P., Nel, W. and Gouws, P.A. (2008) Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Inno. Food Sci. Emerg. Technol., 9, 348-354
DOI
ScienceOn
|
29 |
Gomez-Lopez, V.M., Devlieghere, F., Ragaert, P. and Debevere, J. (2007) Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide. Int. J. Food Microbiol., 116, 221-227
DOI
ScienceOn
|