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Now showing items 11-20 of 22
Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
(Elsevier, 2021-01-07)
Weight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit the shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera ...
Pseudomonas graminis strain CPA-7 differentially modulates the oxidative response in fresh-cut ‘Golden delicious’ apple depending on the storage conditions
(Elsevier, 2018-01-02)
The oxidative response in fresh-cut antioxidant-treated‘Golden delicious’apples during chilling storage wasdifferentially modified by the biopreservative bacteriumPseudomonas graminisCPA-7 depending on ...
Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review
(Springer, 2019-08-12)
Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles ...
Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries
(Elsevier, 2020-08-30)
We aimed to study the efficacy of a water-assisted UVC light device (WUVC) as an innovative clean technology for the disinfection of fresh sound tomatoes and processing wash water and water turbidity ...
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
(Elsevier, 2019-07-24)
The potential use of the microalgae species Tetraselmis and Nannochloropsis was investigated for the production of functional breads and crackers. Optimum flour substitution levels were 2.5% for baked ...
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
(Elsevier, 2018-04-12)
This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenoliccontent of various parts, including edible co-products, of severalBrassicavegetables. ...
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
(Elsevier, 2018-05-29)
The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source ...
Strategies to reduce microbial risk and improve quality of fresh andprocessed strawberries: A review
(Elsevier, 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 ...
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
(Elsevier, 2019-05-15)
The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. ...
Impact of Pseudomonas graminis strain CPA-7 on respiration and ethylene production in fresh-cut ‘Golden delicious’ apple according to the maturity stage and the preservation strategy
(Elsevier, 2018-05-25)
The effect of the biocontrol agent (BCA) Pseudomonas graminis CPA-7 on the accumulation of CO2 and ethylene (C2H4) in fresh-cut apples at two maturity stages was evaluated in refrigerated conditions. ...