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Food Research International
The perishability of fruits and vegetables (F&v) presents a significant challenge in maintaining food quality and safety. However, current methods for monitoring the freshness of fresh-cut F&v remains limited.
Shasha Zhang +8 more
semanticscholar +1 more source
The perishability of fruits and vegetables (F&v) presents a significant challenge in maintaining food quality and safety. However, current methods for monitoring the freshness of fresh-cut F&v remains limited.
Shasha Zhang +8 more
semanticscholar +1 more source
2011
This chapter reviews various aspects of fresh‐cut vegetables, including sensory, physiological, microbial, and manufacturing details. To obtain fresh‐cut vegetables, the basic premise is minimal processing to retain fresh like texture, color, and flavor, and safe‐to‐use quality.
Krasaekoopt, W., Bhandari, Bhesh
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This chapter reviews various aspects of fresh‐cut vegetables, including sensory, physiological, microbial, and manufacturing details. To obtain fresh‐cut vegetables, the basic premise is minimal processing to retain fresh like texture, color, and flavor, and safe‐to‐use quality.
Krasaekoopt, W., Bhandari, Bhesh
openaire +4 more sources
Food Research International
Fresh-cut fruits and vegetables (F&V) play a pivotal role in modern diets due to their convenience and nutritional value. However, their perishable nature renders them susceptible to rapid spoilage, causing quality deterioration, safety risks, and ...
Yanlin Du +5 more
semanticscholar +1 more source
Fresh-cut fruits and vegetables (F&V) play a pivotal role in modern diets due to their convenience and nutritional value. However, their perishable nature renders them susceptible to rapid spoilage, causing quality deterioration, safety risks, and ...
Yanlin Du +5 more
semanticscholar +1 more source
“Fresh cut” fruits and vegetables in Croatia
2016“Fresh cut” (FC) fruits and vegetables (F&V) are products obtained by washing, peeling and cutting if necessary, packaging in modified atmosphere (MA) and keeping at low temperature but above freezing point, tissue is still alive and its freshness expressed.
Matijević, Božidar +10 more
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Hyperspectral imaging techniques for detection of foreign materials from fresh-cut vegetables
Postharvest Biology and Technology, 2023S. S. Tunny +8 more
semanticscholar +1 more source
Food Chemistry
Utilizing plant-based sources for the preservation of fresh and fresh-cut fruits and vegetables offers a natural and chemical-free method. However, the inherent instability of plant bioactive compounds underscores the necessity for encapsulation ...
Ramesh Sharma +9 more
semanticscholar +1 more source
Utilizing plant-based sources for the preservation of fresh and fresh-cut fruits and vegetables offers a natural and chemical-free method. However, the inherent instability of plant bioactive compounds underscores the necessity for encapsulation ...
Ramesh Sharma +9 more
semanticscholar +1 more source
Shelf-life modelling for fresh-cut vegetables
Postharvest Biology and Technology, 1996Abstract The influence of various operations during the preparation of the ‘ready-to-use’ salads on the initial level and subsequent growth of microbial spoilage species was analyzed. The factors considered were the quality of the water used to wash the vegetables, the delay between the washing and cutting phases, and the level of active chlorine in ...
GUERZONI M. E +3 more
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Journal of food microbiology
Pre-cut fresh fruits and vegetables are highly appealing to consumers for their convenience, however, as they are highly susceptible to microbial contamination in processing, the potential risks of foodborne illnesses to public health are not negligible.
Yao Bai +11 more
semanticscholar +1 more source
Pre-cut fresh fruits and vegetables are highly appealing to consumers for their convenience, however, as they are highly susceptible to microbial contamination in processing, the potential risks of foodborne illnesses to public health are not negligible.
Yao Bai +11 more
semanticscholar +1 more source
Preparation and handling of fresh-cut root vegetables
Acta Horticulturae, 2016Root vegetables are among the most important food crops consumed worldwide. Root vegetables include true roots, tubers, and hypocotyls with a subterranean habit. The value of fresh-cut root vegetables lies in their convenience, freshness, and health properties. High-quality fresh-cut products can only be obtained from raw materials of high quality. The
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