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Physiological and microbiological aspects of fresh cut beet roots
(Empresa Brasil Pesq AgropecBrasiliaBrasil, 2004)
UV-C Radiation on Fresh Cut Vegetables Quality
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Factors affecting the incidence of pathogenic micro-organisms in fresh-cut produce
(Stewart Postharvest Solutions (UK) Ltd., 2013)
Respiratory activity and phenolic compounds in pre-cut celery
(Elsevier, 2007-01)
The effect of temperature on respiratory activity and total phenol and flavonoid contents in pre-cut celery was assessed within the 24 h following this minimal processing. To this end, celery petioles were cut as strips, ...
Edible coatings as carriers of food additives on fresh-cut fruits and vegetables
(Stewart Postharvest Solutions (UK) Ltd., 2013)
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 ...
Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.)
(Wiley Blackwell Publishing, Inc, 2007-12)
This work studies the effect of two types of heat treatment, dry air at 48 C for 1 h and water immersion at 50 C for 90 s, and of storage time at 0 C on a number of quality parameters for pre-cut celery: browning potential, ...
Qualidade do melão ‘Orange Flesh’ minimamente processado armazenado sob atmosfera modificada
(Universidade Estadual de Londrina (UEL), 2007-07-01)
This work aimed at evaluate the effect of the fresh cut 'Orange Flesh' melon stored under modified atmosphere. The cubes of melons were sanitizationed with 100 mg L-1 of hypoclorite of sodium for one minute, washed, drained ...
Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash
(Wiley Blackwell Publishing, Inc, 2015-11)
In this work, the combined effect of bioactive compounds (tea tree essential oil, propolis extract and gallic acid) and storage temperature (15 and 5C) on microbiological and sensory quality of fresh-cut celery, leek and ...
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 ...