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1
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Lehto M, Kuisma R, Kymäläinen HR, Mäki M. Neutral electrolyzed water (NEW), chlorine dioxide, organic acid based product, and ultraviolet-C for inactivation of microbes in fresh-cut vegetable washing waters. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13354] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Marja Lehto
- Natural Resources Institute Finland (Luke), Bio-based business and industry, c/o Aalto University; PO Box 16200, FI-00076 Aalto Finland
| | - Risto Kuisma
- Department of Agricultural Sciences; University of Helsinki; PO Box 28, FI-00014 Finland
| | | | - Maarit Mäki
- Natural Resources Institute Finland (Luke), Bio-based business and industry; Alimentum, FI-31600 Jokioinen Finland
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Shahbaz H, Ryoo H, Kim J, Kim S, Lee D, Ghafoor K, Park J. Effects of UV-C in a Teflon-Coil and High Hydrostatic Pressure Combined Treatment for Maintenance of the Characteristic Quality of Dongchimi (Watery Radish Kimchi) during Room Temperature Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13057] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- H.M. Shahbaz
- Department of Biotechnology; Yonsei University; Seoul South Korea
| | - H. Ryoo
- Department of Biotechnology; Yonsei University; Seoul South Korea
| | - J.U. Kim
- Department of Biotechnology; Yonsei University; Seoul South Korea
| | - S. Kim
- Department of Biotechnology; Yonsei University; Seoul South Korea
| | - D.U. Lee
- Department of Food Science and Technology; Chung-Ang University; Anseong South Korea
| | - K. Ghafoor
- Department of Food Science and Nutrition; King Saud University; Riyadh Saudi Arabia
| | - J. Park
- Department of Biotechnology; Yonsei University; Seoul South Korea
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3
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Quality Improvement of Fresh-Cut Endive (Cichorium endivia L.) and Recycling of Washing Water by Low-Dose UV-C Irradiation. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1782-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Gutiérrez DR, Char C, Escalona VH, Chaves AR, Rodríguez SDC. Application of UV-C Radiation in the Conservation of Minimally Processed Rocket (Eruca sativa
Mill.). J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12577] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Diego R. Gutiérrez
- Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET); Universidad Nacional de Santiago del Estero; RN 9, Km 1125, Villa El Zanjón 4206 Santiago del Estero Argentina
| | - Cielo Char
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
| | - Víctor H. Escalona
- Centro de Estudios Postcosecha; Facultad de Ciencias Agronómicas; Universidad de Chile; Santiago Chile
| | - Alicia R. Chaves
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET; Facultad de Ciencias Exactas; UNLP; La Plata Argentina
| | - Silvia del C. Rodríguez
- Centro de Investigaciones y Transferencia de Santiago del Estero (CITSE-CONICET); Universidad Nacional de Santiago del Estero; RN 9, Km 1125, Villa El Zanjón 4206 Santiago del Estero Argentina
- Instituto de Ciencia y Tecnología de Alimentos; Facultad de Agronomía y Agroindustrias; Universidad Nacional de Santiago del Estero; Belgrano (S) 1912 4200 Santiago del Estero Argentina
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Gradvol V, Nedić Tiban N, Pavlović H. Reduction of Selected Spoilage Bacteria by Trans
-2-Hexenal, Lactic Acid and Hydrogen Peroxide on Minimally Processed Cabbage and Carrots. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12543] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vedran Gradvol
- Faculty of Food Technology; University of Josip Juraj Strossmayer; 31000 Osijek Croatia
| | - Nela Nedić Tiban
- Faculty of Food Technology; University of Josip Juraj Strossmayer; 31000 Osijek Croatia
| | - Hrvoje Pavlović
- Faculty of Food Technology; University of Josip Juraj Strossmayer; 31000 Osijek Croatia
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