Buscar
Mostrando ítems 21-30 de 15923
Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters
(Springer Science+Business Media, 2020)
Postharvest conservation of fresh and minimally processed ‘Dekopon’ tangerine in different temperatures and storage times
(Universidade Tecnológica Federal do Paraná (UTFPR), 2018)
Optimization of high hydrostatic pressure processing for the preservation of minimally processed peach pieces
(Elsevier, 2016-02)
Consumers demand fresh-cut fruits, free from additives and with fresh appearance. However, the alteration caused by the tissue processing limits their shelf life. The aim of this work was to optimize the pressure level ...
Alternative sanitization methods for minimally processed lettuce in comparison to sodium hypochlorite
(Sociedade Brasileira de Microbiologia, 2013)
Minimally processed yellow melon enriched with probiotic bacteria
(Semina: Ciências Agrárias, 2018)
Packaging evaluation to conditioning of minimally processed lettuce
(Univ Federal Lavras-uflaLavrasBrasil, 2005)
High pressure processing applied for enhancing the antioxidant content of minimally processed peaches
(Wiley, 2021-11-05)
In addition of the capacity of High-Pressure Processing (HPP) to preserve fruits, recent studies highlight the ability of this technology to increase the content of antioxidants. The aim of this work was to find the HPP ...
QUALITY EVALUATION OF MINIMALLY PROCESSED `REGIS` PEACH
(CENTRO PESQUISA PROCESSAMENTO ALIMENTOS, 2008)
The aim of this work was evaluate the effect of citric acid at 1% and 2% in the maintenance of the quality of minimally processed `Regis` peaches, during 9 days storage under refrigeration (5+/-1 degrees C, 85-87% RU) and ...
Quantification of Listeria monocytogenes in minimally processed leafy vegetables using a combined method based on enrichment and 16S rRNA real-time PCR
(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 ...