Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf

Fresh‐cut fruits and vegetables are becoming particularly popular as healthy fast‐food options; however, they present challenges such as accelerated rates of decay and increased risk for contamination when compared to whole produce. Given that food safety must remain paramount for producers and manu...

Descripción completa

Detalles Bibliográficos
Autores principales: Mohan, Niamh M., Zorgani, Amine, Earley, Leah, Chauhan, Sweeny, Trajkovic, Sanja, Savage, John, Adelfio, Alessandro, Khaldi, Nora, Martins, Marta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565202/
https://www.ncbi.nlm.nih.gov/pubmed/34760228
http://dx.doi.org/10.1002/fsn3.2489

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565202/
https://www.ncbi.nlm.nih.gov/pubmed/34760228
http://dx.doi.org/10.1002/fsn3.2489

Ejemplares similares