Browsing Tecnologia dels Aliments by Subject "Thermal"

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Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)

Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel; Simó Cruanyes, Joan; Aguiló-Aguayo, Ingrid (Elsevier, 2018)

Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment on the microbiological, ...