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Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach

Isabelle Vandekinderen, John Van Camp UGent, Frank Devlieghere UGent, Peter Ragaert UGent, K Veramme, N Bernaert, Quenten Denon UGent and Bruno De Meulenaer UGent (2009) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 10(3). p.363-373
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
FRUITS, FOODS, ONION, Cooking, Antioxidants, Nutrients, Native microflora, Decontamination, Minimal processing, Allium porrum L., COOKING METHODS, ELECTROLYZED WATER, ALLIUM VEGETABLES, SENSORY QUALITY, GREEN VEGETABLES, VITAMIN-C, ANTIOXIDANT ACTIVITY
journal title
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Innov. Food Sci. Emerg. Technol.
volume
10
issue
3
pages
11 pages
Web of Science type
Article
Web of Science id
000267504300010
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.174 (2009)
JCR rank
20/117 (2009)
JCR quartile
1 (2009)
ISSN
1466-8564
DOI
10.1016/j.ifset.2009.02.002
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
807179
handle
http://hdl.handle.net/1854/LU-807179
date created
2009-12-11 10:37:29
date last changed
2016-12-19 15:41:14
@article{807179,
  author       = {Vandekinderen, Isabelle and Van Camp, John and Devlieghere, Frank and Ragaert, Peter and Veramme, K and Bernaert, N and Denon, Quenten and De Meulenaer, Bruno},
  issn         = {1466-8564},
  journal      = {INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES},
  keyword      = {FRUITS,FOODS,ONION,Cooking,Antioxidants,Nutrients,Native microflora,Decontamination,Minimal processing,Allium porrum L.,COOKING METHODS,ELECTROLYZED WATER,ALLIUM VEGETABLES,SENSORY QUALITY,GREEN VEGETABLES,VITAMIN-C,ANTIOXIDANT ACTIVITY},
  language     = {eng},
  number       = {3},
  pages        = {363--373},
  title        = {Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach},
  url          = {http://dx.doi.org/10.1016/j.ifset.2009.02.002},
  volume       = {10},
  year         = {2009},
}

Chicago
Vandekinderen, Isabelle, John Van Camp, Frank Devlieghere, Peter Ragaert, K Veramme, N Bernaert, Quenten Denon, and Bruno De Meulenaer. 2009. “Evaluation of the Use of Decontamination Agents During Fresh-cut Leek Processing and Quantification of Their Effect on Its Total Quality by Means of a Multidisciplinary Approach.” Innovative Food Science & Emerging Technologies 10 (3): 363–373.
APA
Vandekinderen, I., Van Camp, J., Devlieghere, F., Ragaert, P., Veramme, K., Bernaert, N., Denon, Q., et al. (2009). Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 10(3), 363–373.
Vancouver
1.
Vandekinderen I, Van Camp J, Devlieghere F, Ragaert P, Veramme K, Bernaert N, et al. Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2009;10(3):363–73.
MLA
Vandekinderen, Isabelle, John Van Camp, Frank Devlieghere, et al. “Evaluation of the Use of Decontamination Agents During Fresh-cut Leek Processing and Quantification of Their Effect on Its Total Quality by Means of a Multidisciplinary Approach.” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 10.3 (2009): 363–373. Print.