Results 11 to 20 of about 2,006,876 (340)
Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple
Foods, 2022 To investigate the effects of a slightly acidic electrolyzed water (SAEW) treatment on the quality of fresh-cut apples during storage, this research used a Box–Behnken design to determine the optimal SAEW treatment conditions.
Qing Gao +3 more
doaj +2 more sources
Frontiers in Sustainable Food Systems, 2022 The fresh-cut industry supplies the food market with healthy fresh fruit and vegetables and, in that way, may contribute to improve the nutritional status of the general population. On the other hand, over the last few years increasing concerns have been
Antonio Raffo, Flavio Paoletti
doaj +2 more sources
Research Progress on Physical Preservation Technology of Fresh-Cut Fruits and Vegetables
HorticulturaeFresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor ...
Dixin Chen +4 more
doaj +2 more sources
Effects of Different Treatments on White-blush of Fresh-cut Carrots During Storage [PDF]
BIO Web of Conferences, 2023 In order to screen out the preservatives that had better effects on inhibiting the white-blush of freshcut carrots, prolong its shelf life. Using fresh carrots as the test material, the effects of different treatments on the white-blush of fresh-cut ...
Chen Weizheng +3 more
doaj +1 more source
Effect of Heat Treatment Combined with Different Packaging on Storage Quality of Fresh-Cut Potatoes [PDF]
Shipin Kexue, 2023 To solve the problem of rapid deterioration and short shelf life of fresh-cut potatoes, this experiment investigated the effect of heat treatment at 45 ℃ for 3 min combined with vacuum packaging or 30% CO2 + 70% N2 modified atmosphere packaging on the ...
DAI Yukexin, ZHENG Yanyan, WEI Xue, WANG Yubin, ZHAO Xiaoyan, XIE Hong
doaj +1 more source
Application of Whey Protein-Based Emulsion Coating Treatment in Fresh-Cut Apple Preservation
Foods, 2023 Fresh-cut fruit requires an edible and water-resistant coating to remain fresh. This article investigated the effects of transglutaminase (TGase) and sunflower oil on the water-resistant characteristics, mechanical properties, and microstructure of a ...
Ying Xin +3 more
semanticscholar +1 more source
Effects of Variety and Pulsed Electric Field on the Quality of Fresh-Cut Apples
Agriculture, 2023 The suitability of five apple varieties (Ralls, Qinguan, Fuji, Delicious, and Cattle) for fresh-cut processing was compared based on the evaluation of weight loss, firmness, color, titratable acid (TA), polyphenoloxidase (PPO) activity and peroxidase ...
Zhihua Li +5 more
semanticscholar +1 more source
Foods, 2023 Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored.
Xiaotong Li +3 more
semanticscholar +1 more source
Consumers’ Knowledge and Handling Practices Associated with Fresh-Cut Produce in the United States
Foods, 2022 Previous studies have shown that three factors influence fresh-cut produce safety from farm to fork: (1) post-harvest practices in processing facilities, (2) employees’ handling practices in retail facilities, and (3) consumers’ handling practices in ...
Heyao Yu +4 more
doaj +1 more source
Food Technology and Biotechnology, 2022 Research background. Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological spoilage.
Zdenka Pelaić +7 more
doaj +1 more source