Code
35IG2307
Duration
01 January 2007 → 31 December 2010
Funding
Federal funding: various
Promotor
Research disciplines
-
Natural sciences
- Other chemical sciences
-
Medical and health sciences
- Nutrition and dietetics
-
Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology
Keywords
quality
nutritional value
semicarabazide
safety
desinfection by-products
vegetables
Project description
Several deconatmination techniques (sodium hypochlorite, electrolysed oxidising water, peroxyacetic acid and gaseous chlorine dioxide) will be tested towards their decontamination efficiency in fresh produce. Moreover their effect on the shelf life and the nutritional quality (vitamins and other anti-oxidative compounds) will be studied. In a last phase the possible production of harmful disinfection by-products will be examined.