The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup.

@article{Alvarez2015TheIO,
  title={The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup.},
  author={Mar{\'i}a V Alvarez and Alejandra G. Ponce and Cintia Anabela Mazzucotelli and Mar{\'i}a del Rosario Moreira},
  journal={Journal of the science of food and agriculture},
  year={2015},
  volume={95 5},
  pages={
          962-71
        }
}
BACKGROUND The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage temperature on the microbiological and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and butternut squash) were studied with the objective of preserving its quality and safety. RESULTS Refrigeration temperature was confirmed as the main factor to limit the growth of spoilage and pathogenic microorganisms. Biopreservatives applied on mixed vegetables… CONTINUE READING

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