Quality improvement of minimally processed leafy salads using innovative technological processes
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In the present work, ultra-high-pressure water jet cutting,the application of innovative washing additives, and low-dose UV-C decontamination were investigated as promising technological approaches in the production of fresh-cut leafy salads at pilot-plant scale. Their effects on microbial, sensory,and physiological product quality during commercial shelf-life were evaluated. Furthermore, chlorophyll fluorescence imaging was proposed as a novel tool of quality assessment aiming at the nondestructive monitoring of plant stress induced by technological treatments.
| Erscheinungsdatum | 05.09.2017 |
|---|---|
| Reihe/Serie | Schriftenreihe des Lehrstuhls Lebensmittel pflanzlicher Herkunft ; 2017,47 |
| Verlagsort | Aachen |
| Sprache | englisch |
| Maße | 148 x 210 mm |
| Gewicht | 251 g |
| Einbandart | Paperback |
| Themenwelt | Naturwissenschaften |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | chlorophyll fluorescence imaging • fresh-cut leafy salads • Minimal processing • Nα-lauroyl-L-arginine ethyl ester • Quillaja saponaria extract • UV-C decontamination • Water jet Cutting |
| ISBN-13 | 9783844054767 / 9783844054767 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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