Results 21 to 30 of about 201,814 (275)

UV-C Irradiation in tropical fruits minimally processed

Scientia Agropecuaria, 2013
The effect of the dose UV-C irradiation and storage time on the physicochemical, microbiological and antioxidants characteristics of tropical fruits minimally processed was evaluated.
Luis Márquez Villacorta, Carla Pretell Vásquez   +1 more
doaj   +1 more source

Potential of thyme essential oil on arugula sanitization [PDF]

Ciência e Agrotecnologia, 2020
Essential oils from plants are an important alternative source of antimicrobial compounds against important pathogens for food safety. This study aimed to evaluate the in vitro antimicrobial activity of thyme essential oil (Thymus vulgaris) and to apply ...
Roseli Jacobi Veloso, Nei Fronza, Alvaro Vargas Júnior, Vânia Silva Carvalho, Miriam Fumiko Fujinawa, Sheila Mello da Silveira   +5 more
doaj   +1 more source

Food purchasing places classification system based on the Dietary Guidelines for the Brazilian Population: Locais-Nova [PDF]

Epidemiologia e Serviços de Saúde
Objective To propose a new classification system for food purchasing places (Locais-Nova) based on the Dietary Guidelines for the Brazilian Population.
Marcos Anderson Lucas da Silva, Larissa Loures Mendes, Maria Alvim Leite, Luana Lara Rocha, Camila Aparecida Borges, Renata Bertazzi Levy, Maria Laura da Costa Louzada   +6 more
doaj   +1 more source

Preservation of minimally processed apple using edible coatings [PDF]

, 2008
O objetivo do trabalho foi avaliar o efeito de películas comestíveis na conservação de maçãs da cultivar Royal Gala Minimamente Processadas (MP) durante armazenamento refrigerado por 13 dias.
DIAS, Carlos Tadeu dos Santos, FONTES, Luciana Cristina Brigatto, SARMENTO, Silene Bruder Silveira, SPOTO, Marta Helena Fillet   +3 more
core   +2 more sources

Minimally processed yellow melon enriched with probiotic bacteria

Semina: Ciências Agrárias, 2014
The demand for healthy diets with fresh foods, especially minimally processed fruits and vegetables, resulted in a variety of products available to consumers.
Patricia Martins de Oliveira , Bruno Ricardo de Castro Leite Júnior , Maurilio Lopes Martins , Eliane Maurício Furtado Martins , Afonso Mota Ramos   +4 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., Ma, Z., Wang, Xichang, Zhao, R.   +3 more
core   +1 more source

Bioactive compounds and enzymatic activity in minimally processed eggplant packedunderactive modified atmosphere

Semina: Ciências Agrárias, 2019
The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed eggplants stored in different atmospheres. Eggplants (Solanum melongena L.; cv.
Flávia Aparecida de Carvalho Mariano-Nasser, Cristine Vanz Borges, Juliana Arruda Ramos, Maurício Dominguez Nasser, Giovanna Alencar Lundgren, Karina Aparecida Furlaneto, Tânia Regina Kovalski, Rogério Lopes Vieites   +7 more
doaj   +3 more sources

The Marketing of Ultraprocessed Foods in a National Sample of U.S. Supermarket Circulars: A Pilot Study

AJPM Focus, 2022
Introduction: This study aimed to quantify the prevalence of advertisements for ultraprocessed foods and beverages in U.S. supermarket circulars, which are digital and print marketing materials with weekly sales promotions.
Anthony Zhong, BA, Erica L. Kenney, ScD, MPH, Jane Dai, MPH, Mark J. Soto, MA, Sara N. Bleich, PhD   +4 more
doaj   +1 more source

Metabolomics approach to studying minimally processed peach (Prunus persica) fruit [PDF]

, 2012
Fresh-cut fruit products for both retail and food service applications have increasingly appeared in the market place in recent years. Among different fruit types, peaches can be used and are highly appreciated as fresh-cut product although their ...
D.K. Barupal, F. Martinelli, P. Tonutti, R. Tosetti   +3 more
core   +1 more source

Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C. [PDF]

, 2006
The effect of storage temperature on physicochemical, microbial and sensory quality of minimally processed durian (Durio zibethinus Murray) was determined at 28 °C for 3 days and 4 °C for 35 days.
Osman, Azizah, Quek, Siew Young, Rahmat Ali, Gulam Rusul, Sheikh Abdul Hamid, Nazimah, Voon, Yit Yang   +4 more
core   +1 more source