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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

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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

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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.
@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},
}

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