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Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods§ [PDF]
Food Technology and Biotechnology, 2023 Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients.
Daniel Berdejo +7 more
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Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce [PDF]
Horticulturae, 2019 Borage (Borago officinalis 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 ...
Claudia Miceli +4 more
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Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce [PDF]
Agronomy, 2020 Borage (Borago officinalis L.) is a hairy pubescent herb known throughout the world for its folk medicinal uses, as well as for many culinary uses. There is still little information on the cultivation needs of this species, especially for its use as ...
Claudia Miceli +5 more
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Different peach cultivars and their suitability for minimal processing [PDF]
Czech Journal of Food Sciences, 2014 Consumption of minimally processed fruits has been increased lately mainly due to their fresh-like quality characteristics. One of the major alterations that limit the shelf-life of these products is browning caused by polyphenol oxidase (PPO) activity ...
Maria Del Carmen Fuentes-Pérez +3 more
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Journal of Horticultural Sciences, 2023 The investigation was carried out to assess the effect of post-harvest dipping of minimally processed fresh cut lettuce with various concentrations (10, 100 and 1000 μmolL-1) of melatonin on shelf-life and sensory quality of lettuce stored at 6±2ºC for ...
P S Gurjar +3 more
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Horticulturae, 2023 The consumption of fresh-cut pomegranate fruits (arils) has risen recently due to their bioactive compounds and benefits for consumers. However, pomegranate arils have a limited shelf-life and vastly lose their valuable compounds.
Hossam S. El-Beltagi +2 more
doaj +1 more source
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
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Frontiers in Pharmacology, 2021 Andrographis paniculata (Burm. F) Nees, has been widely used for upper respiratory tract and several other diseases and general immunity for a historically long time in countries like India, China, Thailand, Japan, and Malaysia.
Dilip Sing +9 more
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Foods, 2022 Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage.
Carolina Medina-Jaramillo +3 more
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Foods, 2022 Novel pulsed electric field (PEF) process conditions at moderate electric field strength and long pulse duration have recently been established to obtain microbial inactivation.
Rian A. H. Timmermans +4 more
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