Results 31 to 40 of about 275,856 (318)
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables [PDF]
, 2016 The impact of individual and combined application of propolis extract (PE) plus ultrasound (ULT) or thermal treatment (TT) on the microbiological, nutritional, physicochemical and sensory quality of fresh-cut mixed vegetables for soup (celery, leek and ...
Alvarez, María Victoria +3 more
core +1 more source
Application of ozone in fresh-cut iceberg lettuce refrigeration
Advances in Horticultural Science, 2015 Recently, technological innovations have been geared to supporting environmental sustainability, also in the fruit and vegetable industry. The application of ozone in the cold storage of fruits and vegetables is a sustainable technology used to improve ...
Fernanda Galgano +4 more
doaj +1 more source
Foods, 2023 The global demand for minimally processed vegetables (MPVs) has grown, driven by changes in the population’s lifestyle. MPVs are fresh vegetables that undergo several processing steps, resulting in ready-to-eat products, providing convenience for ...
Jéssica A. F. F. Finger +5 more
doaj +1 more source
Extending and measuring the quality of fresh-cut fruit and vegetables: a review [PDF]
Trends in Food Science & Technology, 2007 The market sales of ready-to-use fresh vegetables have grown rapidly in recent decades as a result of changes in consumer attitudes, especially consumption of fresh-cut lettuce and carrot due to their use in prepared salads. Chlorine solutions have been widely used to sanitise fruit and vegetables in the fresh-cut industry.
Martin-Diana, Ana Belen +4 more
openaire +5 more sources
Scientific Reports, 2021 Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the ...
Xiaohui Liu +6 more
doaj +1 more source
Effect of carrot puree edible films on quality preservation of fresh-cut carrots [PDF]
, 2015 peer-reviewedFinancial support from the high level talent fund of Henan University of Technology Science and Technology (No. 2012BS024) is gratefully acknowledged.The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol ...
Kong, D. +3 more
core +1 more source
Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes [PDF]
, 2018 The effect of pulsed light (PL) treatments at fluences of 4, 6 or 8 J·cm-2 on microbial growth, weight loss, pectinmethyl esterase (PME) and polygalacturonase (PG) activities of fresh-cut tomatoes was evaluated through 20 days of storage at 5 ºC ...
Martín Belloso, Olga +2 more
core +2 more sources
Agronomy, 2023 Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption.
Branka Levaj +11 more
doaj +1 more source
Effect of ultrasound pre-treatment on the physical, microbiological, and antioxidant properties of calçots [PDF]
, 2018 The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10,25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of calçots (Allium cepaL.) was evaluated.
Abadias i Sero, Mª Isabel +5 more
core +3 more sources
Effect of Cold Plasma on Quality Retention of Fresh-Cut Produce
Journal of Food Quality, 2020 In recent years, the consumption of the fresh-cut products has been increased due to the consumers’ lifestyle and awareness. However, maintaining the quality and nutritional value of these products during storage is being difficult in comparison to whole
Hadi Bagheri, Sepideh Abbaszadeh
doaj +1 more source