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Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

OLIVEIRA, Maria Aparecida de; SOUZA, Vanessa Maciel de; BERGAMINI, Alzira Maria Morato; MARTINIS, Elaine Cristina Pereira de (ELSEVIER SCI LTD, 2011)

Minimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to ...

Occurrence and genetic characterization of Listeria spp. in minimally processed vegetables commercialized in Porto Alegre, Brazil

Verdin, Sylvia Elisa Frizzo; Silva, Silvia Regina Pavan da; Pereira, Dariane Castro; Schatkoski, Aline Modelski; Corção, Gertrudes (2010)

RESPIRATION RATE, ETHYLENE PRODUCTION AND SHELF LIFE OF MINIMALLY PROCESSED CABBAGE (Brassica oleracea, var. capitata) UNDER CONTROLLED ATMOSPHERE

Rinaldi, MM; Benedetti, BC; Moretti, CL (Soc Brasil Engenharia AgricolaJaboticabalEspanha, 2008)

Prevalence and counts of Salmonella spp. in minimally processed vegetables in Sao Paulo, Brazil

SANT`ANA, Anderson S.; LANDGRAF, Mariza; DESTRO, Maria Teresa; FRANCO, Bernadette D. G. M. (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2011)

Minimally processed vegetables (MPV) may be important vehicles of Salmonella spp. and cause disease. This study aimed at detecting and enumerating Salmonella spp. in MPV marketed in the city of Sao Paulo, Brazil. A total ...

Quantification of Listeria monocytogenes in minimally processed leafy vegetables using a combined method based on enrichment and 16S rRNA real-time PCR

OLIVEIRA, Maria Aparecida de; RIBEIRO, Eliana Guimaraes Abeid; BERGAMINI, Alzira Maria Morato; MARTINIS, Elaine Cristina Pereira De (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2010)

Modern lifestyle markedly changed eating habits worldwide, with an increasing demand for ready-to-eat foods, such as minimally processed fruits and leafy greens. Packaging and storage conditions of those products may favor ...

Microbiological quality of minimally processed vegetables sold in Porto Alegre, Brazil

Silva, Silvia Regina Pavan da; Verdin, Sylvia Elisa Frizzo; Pereira, Dariane Castro; Schatkoski, Aline Modelski; Rott, Marilise Brittes; Corção, Gertrudes (2010)

Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area

Roura, Sara Ines; Davidivoch, L.A.; del Valle, C.E. (Elsevier Science, 2000-02)

Whole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 d. Water, weight and chlorophyll concentration decreased continuously during storage, with ...

Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables

Denoya, Gabriela Inés; Colletti, Analia Cecilia; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto (Elsevier, 2021-07-10)

Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited ...

Evaluation of low-dose of ionizing radiation on microbiological safety of vegetables minimally processed

DUARTE, RENATO C.; KOIKE, AMANDA; SANTILLO, AMANDA; RODRIGUES, FLAVIO; COSTA, HELBERT; VILLAVICENCIO, ANNA L.; INTERNATIONAL MEETING ON RADIATION PROCESSING (2014)

Avaliação da qualidade microbiológica de hortaliças minimamente processadasMicrobiological quality evaluation minimally processed vegetables

Tresseler, Josiane Fernanda Metler; Figueiredo, Evânia Altina Teixeira de; Figueiredo, Raimundo Wilane de; Machado, Terezinha Feitosa; Delfino, Camila Martins; Sousa, Paulo Henrique Machado de (Editora da Universidade Federal de Lavras, 2009)

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