Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)
- 30 June 2011
- journal article
- Published by Elsevier BV in Journal of Bioscience and Bioengineering
- Vol. 111 (6), 675-681
- https://doi.org/10.1016/j.jbiosc.2011.01.010
Abstract
No abstract availableKeywords
Funding Information
- Department of Science and Technology of Shandong Province, PR China (2007BS06022)
This publication has 26 references indexed in Scilit:
- Effect of nano-packing on preservation quality of Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge) Rehd)Food Chemistry, 2009
- Moderate and High Doses of Sodium Hypochlorite, Neutral Electrolyzed Oxidizing Water, Peroxyacetic Acid, and Gaseous Chlorine Dioxide Did Not Affect the Nutritional and Sensory Qualities of Fresh-Cut Iceberg Lettuce (Lactuca sativa Var. capitata L.) after WashingJournal of Agricultural and Food Chemistry, 2009
- Chlorine dioxide for minimally processed produce preservation: a reviewTrends in Food Science & Technology, 2009
- Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Poona on whole cantaloupe by chlorine dioxide gasFood Microbiology, 2008
- Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteineInternational Journal of Food Microbiology, 2008
- Inactivation kinetics of inoculated Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica on strawberries by chlorine dioxide gasFood Microbiology, 2007
- Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruitsFood Chemistry, 2007
- Shelf-life extension of minimally processed carrots by gaseous chlorine dioxideInternational Journal of Food Microbiology, 2007
- Fibre constituents of some foodsPlant Foods for Human Nutrition, 1994
- Reactions of aqueous chlorine and chlorine dioxide with model food compounds.Environmental Health Perspectives, 1986