Microbiological and physical properties of pennywort (Centella asiatica) leaves using pulsed light technology

• Main Authors: Rosli, Siti Zaharah, Mohd Adzahan, Noranizan, Radu, Son, Karim, Roselina, Yusof, N. L., Koh, Pei Chen, Hambali, Nor Hasni
• 格式: Article
• 语言: English
• 出版: Faculty of Food Science and Technology, Universiti Putra Malaysia 2020
• 在线阅读: http://psasir.upm.edu.my/id/eprint/37502/1/02%20-%20IFRJ181560.R2.pdf; http://psasir.upm.edu.my/id/eprint/37502/; http://www.ifrj.upm.edu.my/27%20(01)%202020/02%20-%20IFRJ181560.R2.pdf

Pennywort (Centella asiatica) is a herbaceous vegetable commonly consumed raw as ‘ulam’ or salad. Consumption of raw leafy green vegetables is one of the pathogenic mechanisms that could cause foodborne outbreaks. The aim of the present work was therefore to investigate the effect of pulsed light (P...