TY  - JOUR
AU  - Gomez-Lopez, Vicente M.
AU  - Rajković, Andreja
AU  - Ragaert, Peter
AU  - Šmigić, Nada
AU  - Devlieghere, Frank
PY  - 2009
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2056
AB  - Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of MPFV, and provides information on its toxicity and legal status.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Chlorine dioxide for minimally processed produce preservation: a review
EP  - 26
IS  - 1
SP  - 17
VL  - 20
DO  - 10.1016/j.tifs.2008.09.005
ER  - 

@article{
author = "Gomez-Lopez, Vicente M. and Rajković, Andreja and Ragaert, Peter and Šmigić, Nada and Devlieghere, Frank",
year = "2009",
abstract = "Minimally processed fruits and vegetables (MPFV) have a short shelf-life due to their metabolism and the action of spoilage microorganisms. Chlorine dioxide is a powerful oxidizing agent that can be used as decontaminant. It does not form significant amounts of chlorinated by-products like as do chlorine. This article revises the characteristics of chlorine dioxide, the basis of its antimicrobial action, and its effect on microorganisms and on the sensory quality and shelf-life of fresh produce and mainly MPFV. Moreover, it discusses its effects on the physiology and nutritional quality of MPFV, and provides information on its toxicity and legal status.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Chlorine dioxide for minimally processed produce preservation: a review",
pages = "26-17",
number = "1",
volume = "20",
doi = "10.1016/j.tifs.2008.09.005"
}

Gomez-Lopez, V. M., Rajković, A., Ragaert, P., Šmigić, N.,& Devlieghere, F.. (2009). Chlorine dioxide for minimally processed produce preservation: a review. in Trends in Food Science & Technology
Elsevier Science London, London., 20(1), 17-26.
https://doi.org/10.1016/j.tifs.2008.09.005

Gomez-Lopez VM, Rajković A, Ragaert P, Šmigić N, Devlieghere F. Chlorine dioxide for minimally processed produce preservation: a review. in Trends in Food Science & Technology. 2009;20(1):17-26.
doi:10.1016/j.tifs.2008.09.005 .

Gomez-Lopez, Vicente M., Rajković, Andreja, Ragaert, Peter, Šmigić, Nada, Devlieghere, Frank, "Chlorine dioxide for minimally processed produce preservation: a review" in Trends in Food Science & Technology, 20, no. 1 (2009):17-26,
https://doi.org/10.1016/j.tifs.2008.09.005 . .