Application of green tea extract as food preservative to improve shelf life of overnight pickled cucumber

Application of green tea extract (GTE) to food preservation was investigated. Viable counts of cucumber pickled overnight at 10degC with seasoning solution containing acetic acid, NaCl, and/or GTE were determined during cold storage at 10degC. Viable counts did not increase above the initial values...

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Veröffentlicht in:	Nihon Shokuhin Kagaku Kōgaku kaishi 2009/12/15, Vol.56(12), pp.660-664
Hauptverfasser:	Miyamoto, T., Kyushu Univ., Fukuoka (Japan), Nakayama, M, Shigemune, N, Tokuda, H, Matsushita, T, Furuta, K, Mekada, Y, Honjoh, K
Format:	Artikel
Sprache:	jpn
Schlagworte:	ACETIC ACID ACIDE ACETIQUE ACIDO ACETICO AGENT DE CONSERVATION ALIMENT TRANSFORME ALIMENTOS PROCESADOS ANTIMICROBIALS ANTIMICROBIANOS ANTIMICROBIEN CHEMICAL SUBSTANCES CONCOMBRE cucumber CUCUMBERS EXTRACTOS EXTRACTS EXTRAIT green tea extract HORTALIZAS http://www.fao.org/aos/agrovoc#c_10195 http://www.fao.org/aos/agrovoc#c_15742 http://www.fao.org/aos/agrovoc#c_2767 http://www.fao.org/aos/agrovoc#c_28228 http://www.fao.org/aos/agrovoc#c_49872 http://www.fao.org/aos/agrovoc#c_509 http://www.fao.org/aos/agrovoc#c_6172 http://www.fao.org/aos/agrovoc#c_7634 http://www.fao.org/aos/agrovoc#c_80 http://www.fao.org/aos/agrovoc#c_8174 LEGUME NaCl overnight pickling PEPINO PRESERVADORES PRESERVATIVES PROCESSED FOODS PROCESSED PRODUCTS PRODUCTOS PROCESADOS PRODUIT TRANSFORME SUBSTANCE CHIMIQUE SUSTANCIAS QUIMICAS TE TEA THE VEGETABLES
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