Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions
- 24 May 2004
- journal article
- Published by Elsevier BV in Postharvest Biology and Technology
- Vol. 33 (1), 51-59
- https://doi.org/10.1016/j.postharvbio.2004.03.003
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- MICROBIAL AND SENSORY QUALITY OF FRESH PROCESSED LETTUCE SALAD UNDER HIGH O2 ATMOSPHERE THROUGHOUT THE DISTRIBUTION CHAINActa Horticulturae, 2003
- Fresh-Cut VegetablesPublished by Informa UK Limited ,2002
- Effect of Superatmospheric Oxygen Packaging on Sensorial Quality, Spoilage, and Listeria monocytogenes and Aeromonas caviae Growth in Fresh Processed Mixed SaladsJournal of Food Protection, 2002
- High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf‐life Extension of Minimally Processed CarrotsJournal of Food Science, 2000
- Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organismsJournal of Applied Microbiology, 1999
- The influence of oxygen and carbon dioxide on the growth of prevalent Enterobacteriaceae andPseudomonasspecies isolated from fresh and controlled-atmosphere-stored vegetablesFood Microbiology, 1998
- Microbial populations of fresh-cut spinach leaves affected by controlled atmospheresPostharvest Biology and Technology, 1996
- Changes in microbial populations on fresh cut spinachInternational Journal of Food Microbiology, 1996
- New approaches in improving the shelf life of minimally processed fruit and vegetablesTrends in Food Science & Technology, 1996
- Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion PeelingJournal of Food Science, 1991