Results 151 to 160 of about 1,213 (179)
Evaluation of Nano-packing on the Shelf Life of Fresh-Cut Lotus Root (NelumbonuciferaGaerth)
, 2012 The effect of nanocomposite low-density polyethylene (LDPE) films containing ZnO and silver nanoparticles on preservation of lotus root (NelumbonuciferaGaerth) store at 4 °C for 12 days was investigated. The nano-packing not only suppressed the growth of aerobic bacteria (
Yulong Ding +4 more
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Preservation Effect of Thymol Active MAP Packaging on Fresh-Cut Lotus Root
, 2015 In order to extend the preservation period of fresh-cut lotus, three kinds of packaging films were applied to investigate the modified atmosphere effect on fresh-cut lotus. In the experiments, LDPE packaging was used as control while laboratory, self-made SBS/LDPE packaging with and without thymol natural extract active MAP packaging were comparatively
Yabo Fu +4 more
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Food Chemistry, 2015
The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the ...
Tao Zeng, Liqin Zhu
exaly +3 more sources
The effect of fumigation with hydrogen sulfide (H2S) gas on inhibiting enzymatic browning of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total phenol content, superoxide anion production rate (O2(-)), H2O2 content, antioxidant capacities (DPPH radical scavenging ability, ABTS radical scavenging activity and the ...
Tao Zeng, Liqin Zhu
exaly +3 more sources
Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root
Food Chemistry, 2019The effect of shortwave ultraviolet (UV-C) radiation on the quality, especially browning of fresh-cut lotus (NelumbonuciferaGaertn.) root in relation to enzymes and phenolic metabolism was investigated. Fresh-cut lotus roots were exposed to UV-C lamp (75 W) at a distance of 30 cm above the produce tray for 1, 5, 10, 20, and 40 min, and then stored for ...
Dan Wang, Xiaoyan Zhao
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Food Research International, 2020
In this study, the effect of spraying method as an application technique for xanthan gum-based edible coatings was investigated, based on its barrier and microbial properties on fresh-cut lotus root. Xanthan gum solutions (0.1%, 0.3%, and 0.5%) were prepared and incorporated with 2% (w/w) citric acid as an anti-browning agent and 1% (w/w) glycerol as ...
Grace Lara +2 more
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In this study, the effect of spraying method as an application technique for xanthan gum-based edible coatings was investigated, based on its barrier and microbial properties on fresh-cut lotus root. Xanthan gum solutions (0.1%, 0.3%, and 0.5%) were prepared and incorporated with 2% (w/w) citric acid as an anti-browning agent and 1% (w/w) glycerol as ...
Grace Lara +2 more
exaly +3 more sources
Journal of Food Process Engineering, 2011 ABSTRACTEffect of chemical dip, cinnamon oil fumigation and moderate vacuum packaging (MVP) on the shelf life of fresh‐cut lotus root was investigated during 16 days of storage at 4C. Result showed that the L* value of dip + oil fumigation + MVP sample was 67.80 after 16 days storage.
YAGE XING +4 more
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Journal of Food Science, 2015
Abstract This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat‐treatment (55 °C for 45 s) combined with packaging under 4 different modified‐atmosphere gas ...
Jeong-Eun Hyun +2 more
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Abstract This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat‐treatment (55 °C for 45 s) combined with packaging under 4 different modified‐atmosphere gas ...
Jeong-Eun Hyun +2 more
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Innovative Food Science and Emerging Technologies, 2010 Yage Xing, Xihong Li, Yunhong Jiang
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Postharvest Biology and Technology, 2022
Abstract The quality of fresh-cut lotus root slices is greatly affected by enzymatic browning. In this study, we investigated the effects of 1-methylcyclopropene treatment on browning and quality deterioration of lotus root slices. When fresh-cut lotus root slices were immersed in 0.1 mg L−1 1-MCP for 1 h and stored at 10 ℃ for twelve days, microbial
Jinhui Chen +7 more
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Abstract The quality of fresh-cut lotus root slices is greatly affected by enzymatic browning. In this study, we investigated the effects of 1-methylcyclopropene treatment on browning and quality deterioration of lotus root slices. When fresh-cut lotus root slices were immersed in 0.1 mg L−1 1-MCP for 1 h and stored at 10 ℃ for twelve days, microbial
Jinhui Chen +7 more
openaire +1 more source