Now showing items 11-14 of 14
Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
(Innovative Food Science and Emerging Technologies, 2019-02-08)
The efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in diluted peroxyacetic acid, and dry-pulsed light (PL) for the inactivation and growth inhibition of Listeria ...
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 ...
Effect of microalgae incorporation on the physicochemical, nutritional, and sensorial properties of an innovative broccoli soup
(LWT - Food Science and Technology, 2019-05-09)
The aim of this paper was to develop broccoli soups enriched in Spirulina sp., Chlorella sp., or Tetraselmis sp., at concentrations ranging from 0.5 to 2.0% (w/v), and to assess the effect of microalgae ...
Strategies to reduce microbial risk and improve quality of fresh andprocessed strawberries: A review
(Innovative Food Science and Emerging Technologies, 2019-01-03)
Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and ...