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- Miceli, Alessandro, et al. Show all 6 Authors
- Scientia horticulturae 2019 v.247 pp. 175-183
- Candida; Cichorium endivia subsp. endivia; Gram-negative bacteria; Pseudomonas fragi; Pseudomonas grimontii; Pseudomonas marginalis; Rhodotorula; ascorbic acid; bacterial communities; biodiversity; color; cutting; endive; leaves; mesophilic microorganisms; monitoring; nitrates; ready-to-eat foods; refrigeration; shelf life; titratable acidity; total soluble solids; weight loss; yeasts
- ... The present work was carried out to investigate the microbiological and physicochemical parameters of minimally processed escarole (Cichorium endivia var. latifolium) subjected to two different transformation processes, a classic ready-to-eat process (cut leaves, CL) and a process that excluded the cutting operation (entire leaves, EL) as control trial. Both trials were monitored during the refrig ...