Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses Kendall A. Howie and Suresh D. Pillai

Quality attributes of fresh-cut, bagged romaine lettuce exposed to specific electron beam doses Kendall A. Howie and Suresh D. Pillai* Department of Food Science and Technology, National Center for Electron Beam Research, Texas A&M University, College Station, TX, United States Introduction: This study evaluated the effects of specific electron beam (eBeam) doses between 1 kGy and 4 kGy on the quality attributes of fresh-cut romaine lettuce that focused on color, texture, moisture retention,...