Buscar
Mostrando ítems 11-20 de 2675
Combined effects of natural additives and modified atmosphere on quality of fresh cut peaches
(Universidade Tecnológica Federal do Paraná (UTFPR), 2017)
UV-C Radiation on Fresh Cut Vegetables Quality
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
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 ...
Prebiotic edible coatings with biopreservatives: Quality and safety of fresh apple cubes
(Wiley Blackwell Publishing, Inc, 2018-11)
Apple fiber (2g/L) was incorporated along with vanillin (2.5g/L) and geraniol (0.6mL/L) into gellan coatings and their effects on the microbiological, physicochemical, nutritional and sensory quality of fresh-cut apple (12 ...