Results 21 to 30 of about 275,856 (318)
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits [PDF]
, 2016 Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for ...
Lante, Anna +2 more
core +1 more source
Walailak Journal of Science and Technology, 2011 The market for fresh-cut fruits and vegetables has grown rapidly in recent decades as a result of their freshness, convenience, and human health benefits.
Weerayuth SUTTIRAK +1 more
doaj +1 more source
Journal of Agriculture and Food Research, 2022 Recent studies have shown that the supercooled storage of fresh-cut vegetables can extend their shelf-life in the food cold chain, but the effects of cumulative freezing frequency during supercooling have not yet been investigated.
Shoji Koide +3 more
doaj +1 more source
Scientific Reports, 2021 Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition.
Xiaohui Liu +6 more
doaj +1 more source
Home availability of vegetables, barriers to purchasing and preparing vegetables, and vegetable intake in a sample of primarily low-income, Hispanic children [PDF]
, 2019 Background: Obesity prevalence in American children disproportionately affects low-income children. Consumption of vegetables is a dietary factor that is often targeted to promote weight loss and decrease risk of obesity, and has shown a relationship ...
Boisseau, Jessica
core +1 more source
Microbiological quality of ready-to-eat fresh vegetables and their link to food safety environment and handling practices in restaurants [PDF]
, 2016 Accepted, unedited manuscript- Published on-line 22-July-2016 Pending copyediting, typesetting, and reviewing of proof, and publishing in its final form.he increased consumption of ready-to-eat salads outside homes as a result of a fast paced lifestyle ...
Faour-Klingbeil, D, Kuri, V, Todd, ECD
core +2 more sources
Cactus polysaccharides enhance preservative effects of ultrasound treatment on fresh-cut potatoes
Ultrasonics Sonochemistry, 2022 The shelf life of fresh-cut fruits and vegetables is affected by microbial growth, enzymatic browning, and loss of flavor. Although ultrasound (US) treatment is often used in the preservation of fresh-cut fruits and vegetables, it has limited ...
Dewei Cheng +7 more
doaj +1 more source
Pre-Harvest light intensity affects shelf-Life of fresh-cut lettuce [PDF]
, 2010 The industry of fresh-cut produce is continuously growing due to increasing demand for fresh, healthy and convenient foods. However, processing of vegetables accelerates quality deterioration due to structural, physiological and biochemical changes ...
Witkowska, I.M., Woltering, E.J.
core +3 more sources
Plants, 2023 Fresh-cut produce have become widely popular, increasing vegetable consumption in many parts of the word. However, they are more perishable than unprocessed fresh vegetables, requiring cold storage to preserve their quality and palatability.
Lucia Valerga +4 more
doaj +1 more source
Suitability of borago officinalis for minimal processing as fresh-cut produce [PDF]
, 2019 Borage (Borago offcinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings ...
D'Anna F. +4 more
core +1 more source