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Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables [PDF]
Shipin KexueFresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables.
WANG Bin, LIN Wei, YUAN Xiao
doaj +1 more source
Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]
, 2018 Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel +3 more
core +2 more sources
Food chemistry: X, 2022 Highlights • 1.5 % EUG exhibited best inhibitory effect on browning in fresh-cut water chestnut.• Phenylalanine ammonia-lyase of surface tissue was inhibited after eugenol treatment.• Eugenol inhibited browning in fresh-cut water chestnut by regulating ...
Lijuan Zhu +9 more
semanticscholar +1 more source
Zur Sicherheit von Fresh-Cut-Warenketten
Technikfolgenabschätzung – Theorie und Praxis, 2016 Verzehrfertige Salate, Obstprodukte und Sprossen boomen. Allerdings bergen sie ein nicht unerhebliches Risiko einer Belastung mit Krankheitserregern. Warum lassen sich Einträge von pathogenen Bakterien trotz hoher Hygienestandards in den verarbeitenden ...
Axel Dierich +2 more
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Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples [PDF]
, 2015 Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan gum) edible coating formulations ...
Cassani, Lucía +3 more
core +3 more sources
Horticulturae, 2021 This study aimed to examine the effect of modified atmosphere (MA) storage on the quality and storability of romaine lettuce. Whole and fresh-cut romaine lettuce were packaged with 1300; 10,000; 50,000; 100,000 cc m−2·day−1·atm−1 O2 transmission rate ...
In-Lee Choi +4 more
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Postharvest Biology and Technology, 2021 Surface browning is the primary limiting factor for the shelf-life of fresh-cut apple. Hydrogen sulfide (H2S) treatment is known to effectively inhibit the browning, however, little is known about the underlying molecular mechanism.
Chen Chen +6 more
semanticscholar +1 more source
Effect of an edible nanomultilayer coating by electrostatic self-assembly on the shelf life of fresh-cut mangoes [PDF]
, 2015 This work aims at evaluating the effect of an alginate-chitosan nanomultilayer coating, obtained by electrostatic layer-by-layer self-assembling, in the quality and shelf life of fresh-cut mangoes.
A Hambleton +38 more
core +1 more source
Advances in Horticultural Science, 2015 ‘Vittoria’ and ‘Red Globe’ table grapes were packed in microperforated polypropylene films (passive MAP) and non-perforated polyethylene (active MAP: 1) 20% CO2 + air; 2) 5% O2 + 15% CO2 + N) and stored at 5 °C for 28 days.
G. Liguori +3 more
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Effect of ferulic acid on the performance of soy protein isolate-based edible coatings applied to fresh-cut apples [PDF]
, 2017 The economic importance of fresh-cut fruit market is becoming progressively more significant, while the food industry shows increased interest in innovation of products bringing health benefits.
Alves, Maria M. +2 more
core +1 more source