Results 261 to 270 of about 1,906,407 (294)

Impact of minimal processing on orange bioactive compounds during refrigerated storage

Food Chemistry, 2011
Lucía Plaza, Sonia de Pascual-Teresa, Begoña de Ancos   +2 more
exaly  

MINIMALLY PROCESSED 'AMARILLO' MELON

Acta Horticulturae, 2003
E. Aguayo, V.H. Escalona, F. Artés
openaire   +1 more source

Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes

LWT - Food Science and Technology, 2008
Isabel Odriozola-Serrano, Robert Soliva-Fortuny, Olga Martin-Belloso   +2 more
exaly  

MINIMALLY PROCESSED FOODS

2003
openaire   +1 more source

Effect of minimal processing on the textural and structural properties of fresh-cut pears

Journal of the Science of Food and Agriculture, 2002
Robert Soliva-Fortuny, Isabel Hernando, Olga Martin-Belloso   +2 more
exaly  

Minimal Thermal Processing

2003
openaire   +1 more source

Minimally Processed Foods

2015
openaire   +1 more source

Health Potential and Physicochemical Attributes after Minimal Processing and during Refrigerated Storage of Orange (Citrus sinensis L., Osbeck)

International Journal of Fruit Science, 2013
Franco Van de Velde
exaly  

Minimal processing in practice

2002
Laurila, Eira, Ahvenainen, Raija
openaire   +3 more sources

- Minimally Processed Vegetables

2012
openaire   +1 more source