Now showing items 1-2 of 2
Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut ‘Conference’ pears
(Journal of the Science of Food and Agriculture, 2018-03-25)
BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium ...
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
(Journal of Food Processing and Preservation, 2019-01-07)
The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration ...