Formation of trichloromethane in chlorinated water and fresh-cut produce and as a result of reaction with citric acid
- 1 November 2015
- journal article
- Published by Elsevier BV in Postharvest Biology and Technology
- Vol. 109, 65-72
- https://doi.org/10.1016/j.postharvbio.2015.06.009
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
- Simultaneous analysis of 10 trihalomethanes at nanogram per liter levels in water using solid-phase microextraction and gas chromatography mass-spectrometryJournal of Chromatography A, 2012
- Impact of Wash Water Quality on Sensory and Microbial Quality, Including Escherichia coli Cross-Contamination, of Fresh-Cut EscaroleJournal of Food Protection, 2008
- Determination of chlorinated volatile organic compounds in water and municipal wastewater using headspace–solid phase microextraction–gas chromatographyJournal of Chromatography A, 2006
- Relationship between chlorine consumption and chlorination by-products formation for model compoundsChemosphere, 2006
- Effect of Different Washing Procedures on Phenolic Metabolism of Shredded, Packaged Iceberg Lettuce during StorageJournal of Agricultural and Food Chemistry, 2004
- Efficacy of Chlorine and a Peroxyacetic Acid Sanitizer in Killing Listeria monocytogenes on Iceberg and Romaine Lettuce Using Simulated Commercial Processing ConditionsJournal of Food Protection, 2004
- Copper catalysis in chloroform formation during water chlorinationWater Research, 2003
- Sugar and Organic Acid Variations in Commercial Cantaloupes and Their Inbred ParentsJournal of the American Society for Horticultural Science, 2003
- Chlorination of natural organic matter: kinetics of chlorination and of THM formationWater Research, 2002
- Changes in sugars, acids, and amino acids during ripening and storage of apples (cv. Glockenapfel)Journal of Agricultural and Food Chemistry, 1992