کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9486874 | 1330527 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Preservation of fresh-cut celery by treatment of ozonated water
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Preservation of fresh-cut celery by treatment of ozonated water Preservation of fresh-cut celery by treatment of ozonated water](/preview/png/9486874.png)
چکیده انگلیسی
Fresh-cut celery was dipped with ozonated water and evaluated for changes of microbiological population and physiological quality during storage at 4 °C. The polyphenoloxidase (PPO) activity and respiration rate of fresh-cut celery was much inhibited by treatment of ozonated water and sensory quality of fresh-cut celery treated with ozonated water was better (α=0.05) than that of non-treated. However, there is no significant difference (α=0.05) between Vitamin C and total sugar of fresh-cut celery treated with ozonated water and non-treated. The best effect of preservation of fresh-cut celery appeared to be the treatment of water ozonated to a 0.18 ppm of concentration, with which the microbial population was lowered to 1.69 LogCFU/g.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 16, Issue 3, March 2005, Pages 279-283
Journal: Food Control - Volume 16, Issue 3, March 2005, Pages 279-283
نویسندگان
Likui Zhang, Zhaoxin Lu, Zhifang Yu, Xiang Gao,