Results 251 to 260 of about 275,856 (318)

Characterization and comparison of the bacterial community on environmental surfaces through a fresh-cut vegetables processing line in China.

Food Research International, 2022
Zoning is typically adopted by food manufacturers and classified into three different zones including Zone 1 (food contact surface), Zone 2 (proximity to food and food contact surfaces) and Zone 3 (remote surfaces from processing).
Jingguo Xu, Xiaoning Huang, Jiao Meng, Jing-Yu Chen, B. Han   +4 more
semanticscholar   +1 more source

A microfluidic colorimetric biosensor for in-field detection of Salmonella in fresh-cut vegetables using thiolated polystyrene microspheres, hose-based microvalve and smartphone imaging APP.

Food Chemistry, 2021
A microfluidic colorimetric biosensor was developed using thiolated polystyrene microspheres (SH-PSs) for aggregating of gold nanoparticles (AuNPs), a novel hose-based microvalve for controlling the flow direction, and a smartphone imaging APP for ...
Yan Man, Meijing Ban, An Li, Xin-xin Jin, Yuanfang Du, Ligang Pan   +5 more
semanticscholar   +1 more source

Advanced detection of foreign objects in fresh-cut vegetables using YOLOv5

LWT - Food Science and Technology
Sangjun Lee, Byoung-Kwan Cho
exaly   +2 more sources

An insect lac blanket-mimetic and degradable shellac hydrogel/chitosan packaging film with controllable gas permeation for fresh-cut vegetables preservation.

International Journal of Biological Macromolecules
Fresh-cut products are extremely perishable due to the processing operations, and the atmosphere environment, especially CO2, O2 and H2O, could profoundly affect their shelf life.
Jinju Ma, Yupeng Liu, Juan Xu, Youqing Chen, Lanxiang Liu, Hong Zhang   +5 more
semanticscholar   +1 more source

Phage particles harboring antibiotic resistance genes in fresh-cut vegetables and agricultural soil.

Environment International, 2018
Bacteriophages are ubiquitously distributed prokaryotic viruses that are more abundant than bacteria. As a consequence of their life cycle, phages can kidnap part of their host's genetic material, including antibiotic resistance genes (ARGs), which ...
Olatz Larrañaga, Maryury Brown-Jaque, P. Quirós, C. Gómez-Gómez, A. Blanch, Lorena Rodríguez-Rubio, M. Muniesa   +6 more
semanticscholar   +1 more source

Fresh-Cut Fruits and Vegetables

2019
A variety of fresh, conveniently packaged, minimally processed products, also known as fresh-cut products, are available on the market in response to consumer demand for ready-to-eat food worldwide. The majority of these products are leafy vegetables, whereas in a more minor sector, there is a diffusion of fresh-cut fruits.
M.L. Amodio, M. Cefola, B. Pace, G. Colelli   +3 more
openaire   +1 more source

Hygiene in fresh-cut vegetable production plants

Stewart Postharvest Review, 2020
2013
Kymäläinen Hanna-Riitta, Kuisma Risto
openaire   +3 more sources

Technologies in Fresh-Cut Fruit and Vegetables

2014
Fresh-cut fruit and vegetables (FCFV) consumption has increased significantly in recent years. Because of the changes in consumer lifestyles, there is an increased demand of fresh-cut foods, which are nutritious, functional, safe, attractive, and ready-to-eat.
G. R. Velderrain-Rodríguez, A. E. Quirós-Sauceda, G. A. González Aguilar, Mohammed Wasim Siddiqui, J. F. Ayala Zavala   +4 more
openaire   +1 more source

CHITOSAN: AN EDIBLE COATING FOR FRESH-CUT FRUITS AND VEGETABLES

Acta Horticulturae, 2010
Chitosan is a non toxic polymer derived from chitin. The physicochemical and biological properties of chitosan justify its introduction in food formulations since it could improve nutritional, hygienic and/or sensory properties, because of its emulsifying, antimicrobial, antioxidant and gelling properties, while also acting as a functional fiber.
TAMER, CANAN ECE, ÇOPUR, ÖMER UTKU
openaire   +3 more sources

Fresh-cut fruits and vegetables – a review

Agricultural Engineering Today
Fresh cut products from fruits and vegetables are in great demand in local market as well as for export. It is very essential and critical to maintain the quality of fresh cut produce from the farmers’ field to the consumer. Fresh-cut processing involves careful selection of raw material variety, cultivar, maturity stage, washing, sanitising, peeling ...
null Devinder Dhingra, null Sangeeta Chopra   +1 more
openaire   +1 more source