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Assessment of quality service in the marketing of fruit and vegetables in retail formats in Brazil
(2011-01-01)
Fresh produce are distributed by various retail formats such as supermarkets, street fairs, retail shops, and grocery stores. The purchase of these products by consumers depends on numerous factors such as satisfaction ...
Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil
(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 ...
Microbiological Quality of Minimally Processed, Ready-to-Eat, Vegetables in Loja, Ecuador
(Escuela Politécnica Nacional, 2018)
Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage
(Sociedade Brasileira Ciencia e Tecnologia de Alimentos, 2015-03)
Enzymatic senescence processes and browning of fresh cut vegetables negatively affect their sensory properties and nutritional value and finally result in the rejection of affected products by consumers. In order to prevent ...
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(Taylor & Francis, 2017-12)
In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and ...
Homogeneous zones of vegetation index for characterizing variability and site-specific management in vineyards
(Univ Sao Paolo, 2021-01-01)
Characterization of the spatial variability of vegetative vigor in vineyards can help improve the performance of site-specific management practices, or the management of vineyards with different rates. Characterization ...