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Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables [PDF]
Antioxidants, 2015 Vegetables and fruits have beneficial properties for human health, because of the presence of phytochemicals, but their concentration can fluctuate throughout the year.
María Isabel Alarcón-Flores +3 more
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Control Measures of Pathogenic Microorganisms and Shelf-Life Extension of Fresh-Cut Vegetables [PDF]
Foods, 2021 We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut ...
Jeong Yeon Lee +2 more
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Multispectral Wavebands Selection for the Detection of Potential Foreign Materials in Fresh-Cut Vegetables [PDF]
Sensors, 2022 Ensuring the quality of fresh-cut vegetables is the greatest challenge for the food industry and is equally as important to consumers (and their health).
Salma Sultana Tunny +6 more
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Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables
Frontiers in Microbiology, 2022 Phenolic compounds are secondary metabolites and widely distributed in higher plants. When plants are subjected to injury stress, the rapid synthesis of more phenols is induced to result in injury defense response for wound healing and repair.
Wenzhong Hu +4 more
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Dual imaging technique for a real-time inspection system of foreign object detection in fresh-cut vegetables [PDF]
Current Research in Food ScienceFresh-cut vegetables are a food product susceptible to contamination by foreign materials (FMs). To detect a range of potential FMs in fresh-cut vegetables, a dual imaging technique (fluorescence and color imaging) with a simple and effective image ...
Hary Kurniawan +5 more
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Recent Advances in Technologies for Preserving Fresh-Cut Fruits and Vegetables [PDF]
FoodsRapid economic growth and changing consumer patterns have made fresh-cut fruits and vegetables household staples because of their high nutritional value, their role in reducing the risk of illnesses and other health problems, and convenience.
Muhammad Faisal +7 more
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Frontiers in NutritionFresh-cut fruit and vegetables are susceptible to browning during storage and subsequent consumption. The cell membrane acts as a vital structural barrier, compartmentalizing various substances within living organisms.
Xiao Yuan +6 more
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Italian Journal of Food Safety, 2023 Aliarcobacter is a Gram-negative rod that can cause disease in both animals and humans. Several studies have evidenced its presence in a wide variety of foods.
María Laura Arias Echandi +4 more
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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
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Effects of Processing Technologies on Quality of Fresh-Cut Vegetables(鲜切蔬菜加工技术对产品品质的影响) [PDF]
Shipin kexue jishu xuebao, 2017 Fresh-cut vegetables have obtained more and more attentions due to the qualities of freshness, nutrition, and convenience. Development of fresh cut vegetables in China is later than developed countries.
WANG Dan(王丹) +4 more
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