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Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples
(Association of Food Scientists and Technologists of India, 2015-12)
Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan ...
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing: Implications on the freshness condition
(Elsevier, 2016-08)
Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven ...
Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
(Elsevier Science, 2015-07)
Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes ...
Spray Washing Disinfection with Peracetic Acid in the Processing of Fresh-Cut Strawberries: An Alternative for Dipping Techniques
(Taylor & Francis, 2018-07-31)
The effect of spray washing disinfection with peracetic acid (PAA) on quality attributes of fresh-cut strawberries was studied. The effectiveness on native microflora and experimentally inoculated Escherichia coli was also ...
Effect of high pressure processing and vacuum packaging on the preservation of fresh-cut peaches
(Elsevier Science, 2015-06)
Nowadays consumers demand fresh-cut fruits free from additives and with appealing appearance. High pressure processing (HPP) could be a suitable alternative to preserve fresh-cut fruit, since it is less aggressive than ...
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition
(2016)
Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven ...
UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
(Elsevier Science, 2015-09)
In recent years there has been increased interest in the search of environmentally-friendly treatments that could complement the benefits of proper temperature management in vegetables. In this work we evaluated the effect ...
Physical Treatments and Propolis Extract to Enhance Quality Attributes of Fresh-Cut Mixed Vegetables
(Wiley Blackwell Publishing, Inc, 2017-10)
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 ...
Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables
(Elsevier, 2009-03)
The effectiveness in the assurance of fresh vegetable microbiological quality of wash solutions containing 200 ppm free chlorine, 0.1 mg/ml benzalkonium chloride, 0.2% and 1% lactic acid was assessed on Escherichia coli ...
Hot air treatment delays senescence and maintains quality of fresh-cut broccoli florets during refrigerated storage
(Elsevier Science, 2009-07)
A postharvest treatment with hot air (48 °C during 3 h) was applied to fresh-cut broccoli to investigate its effect on quality and senescence during storage at 0 °C. The treatment delayed yellowing as evidenced by lower ...