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Influence of Cutting Styles on Antioxidant Capabilities of Fresh-Cut Cauliflower by Regulating ROS Metabolism and Antioxidant Enzyme Activity. [PDF]

Antioxidants (Basel)
Guo Q, Li B, Wang J, Shi M, Wang J, Chen Y, Zhang Y, Sarengaowa, Xiao Y, Feng K.   +9 more
europepmc   +1 more source

Chill or Thrill? The Effect of Storage Temperature Regime on <i>Listeria</i> Growth in Fresh-Cut Fruit Cocktails. [PDF]

Foods
Alsanius BW, Windstam S, Mulaosmanovic E.   +2 more
europepmc   +1 more source

The Inflation Illusion: How New Zealand Households Overestimate Increases in Food Prices. [PDF]

J R Soc N Z
Vatsa P, Renwick A.
europepmc   +1 more source

Influence of a Prenatal Fruit and Vegetable Prescription Program on Diet and Household Food Security in a Low-Income, Urban Community. [PDF]

Matern Child Health J
Saxe-Custack A, LaChance J, Shipp G, Haggerty D.   +3 more
europepmc   +1 more source

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Monitoring of phytochemicals in fresh and fresh-cut vegetables: A comparison

Food Chemistry, 2014
Bearing in mind that fresh-cut market is currently the fastest growing subsector in the food industry, a comparison of the levels of phytochemicals in fresh and fresh-cut vegetables has been carried out. Thus, several families of phytochemicals, such as phenolic acids, isoflavones, flavones, flavonols and glucosinolates were determined in fresh and ...
Roberto Romero-Gonzalez, José Luis Martinez Vidal, Antonia Garrido Frenich   +2 more
exaly   +4 more sources

Postharvest Quality and Safety of Fresh-Cut Vegetables

2017
Fresh-cut produces, initially called minimally processed or lightly processed produces, are those that have been trimmed and/or peeled and/or cut into 100% usable product that is bagged or prepackaged. In particular, fresh-cut products attract consumers because they are fresh, nutritious, reasonably priced, and less time-consuming.
Mustafa Erkan, Işılay Yıldırım
openaire   +2 more sources

Electrolyzed Water as a Disinfectant for Fresh‐cut Vegetables

Journal of Food Science, 1999
ABSTRACT The effect of electrolyzed water on total microbial count was evaluated on several fresh‐cut vegetables. When fresh‐cut carrots, bell peppers, spinach, Japanese radish, and potatoes were treated with electrolyzed water (pH 6.8, 20 ppm available chlorine) by dipping, rinsing, or dipping/blowing, microbes on all cuts were ...
H. Izumi
openaire   +2 more sources