کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099287 | 1082683 | 2009 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chlorine dioxide for minimally processed produce preservation: a review
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Chlorine dioxide for minimally processed produce preservation: a review Chlorine dioxide for minimally processed produce preservation: a review](/preview/png/2099287.png)
چکیده انگلیسی
Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of MPFV, and provides information on its toxicity and legal status.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 20, Issue 1, January 2009, Pages 17–26
Journal: Trends in Food Science & Technology - Volume 20, Issue 1, January 2009, Pages 17–26
نویسندگان
Vicente M. Gómez-López, Andreja Rajkovic, Peter Ragaert, Nada Smigic, Frank Devlieghere,