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- Miceli, Alessandro, et al. Show all 7 Authors
- Food microbiology 2018 v.73 pp. 298-304
- Cichorium intybus; Pseudomonas; Rahnella; ascorbic acid; color; cutting; genes; mesophilic microorganisms; microbial communities; nitrates; random amplified polymorphic DNA technique; ready-to-eat foods; ribosomal RNA; sequence analysis; shelf life; total soluble solids; weight loss
- ... Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored during refrigerated (4 °C) storage (15 d). Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomona ...