Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.).

Moreira, María del R

Effectiveness of edible coatings combined with mild heat shocks on microbial spoilage and sensory quality of fresh cut broccoli (Brassica oleracea L.). [electronic resource] - Journal of food science Aug 2011 - M367-74 p. digital

Publication Type: Comparative Study; Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

1750-3841

10.1111/j.1750-3841.2011.02210.x doi


Brassica--chemistry
Carboxymethylcellulose Sodium--chemistry
Chemical Phenomena
Chitosan--chemistry
Food Packaging
Food Preservation--methods
Fungi--growth & development
Gram-Negative Bacteria--growth & development
Gram-Positive Bacteria--growth & development
Hot Temperature
Humans
Microbial Viability
Models, Biological
Pigmentation
Plant Components, Aerial--chemistry
Quality Control
Refrigeration
Sensation
Surface Properties
Time Factors