Results 251 to 260 of about 6,708,075 (292)
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Scientia Horticulturae, 2020
Fresh-cut fruits have been observed to deteriorate more rapidly than the intact ones leading to increased surface browning, textural breakdown and development of off-flavor.
Nazia Tabassum, M. A. Khan
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Fresh-cut fruits have been observed to deteriorate more rapidly than the intact ones leading to increased surface browning, textural breakdown and development of off-flavor.
Nazia Tabassum, M. A. Khan
semanticscholar +1 more source
Advances in Colloid and Interface Science, 2020
The shelf-life of foods is affected by several aspects, mainly chemical and microbial events, resulting in a considerable decline in consumer's acceptance.
H. Hosseini, S. Jafari
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The shelf-life of foods is affected by several aspects, mainly chemical and microbial events, resulting in a considerable decline in consumer's acceptance.
H. Hosseini, S. Jafari
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Edible films and coatings for shelf life extension of mango: a review
Critical reviews in food science and nutrition, 2020Edible films and coatings are eco-friendly promising materials for preserving the quality and extending the shelf life of fresh and minimally-processed fruits.
Elham Tavassoli-Kafrani +4 more
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Nanotechnology – A shelf life extension strategy for fruits and vegetables
Critical Reviews in Food Science and Nutrition, 2020Most harvested fruits and vegetables cannot be stored in natural conditions for a satisfactory shelf life duration due to their perishable nature.
Wenchao Liu +2 more
exaly +2 more sources
International Journal of Biological Macromolecules, 2019
Film-forming biopolymers possessing antimicrobial activity and biodegradability are of great interest on account of their potential use in food packaging applications.
M. Indumathi +2 more
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Film-forming biopolymers possessing antimicrobial activity and biodegradability are of great interest on account of their potential use in food packaging applications.
M. Indumathi +2 more
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International Journal of Biological Macromolecules, 2019
The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ...
Chengcheng Ruan +5 more
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The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4 ...
Chengcheng Ruan +5 more
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CIELAB color paths during meat shelf life.
Meat Science, 2019Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin ...
Begoña Hernández Salueña +3 more
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