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Now showing items 31-38 of 38
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 ...
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
(Elsevier, 2019-01-30)
Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation ...
Emission of volatile organic compounds during nectarine-Monilinia laxa interaction and its relationship with fruit susceptibility to brown rot
(Elsevier, 2022-06-27)
Fruit volatile organic compounds (VOCs) can be emitted by stone fruit in response to biotic stress. One of the main fungal diseases of stone fruit is brown rot, caused by species of Monilinia spp. Hence, ...
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
(Wiley, 2018-08-09)
The effects of the inclusion of broccoli co-products into crackers on the bioaccessibility as well as theiroverall physical and nutritional quality were evaluated. Crackers were formulated using a 12.5 ...
Impact of fruit bagging and postharvest storage conditions on quality and decay of organic nectarines
(Taylor and Francis, 2022-09-08)
Abiotic factors such as light influence the physicochemical properties of fruit and may alter the response of the fruit to the environment. The aim of this study was to investigate the effect of two ...
Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
(Wiley, 2018-05-24)
This study investigated the effects of storage on the physicochemical and nutritional aspects ofblueberry jam. Jams were stored at either 4, 25, or 358C during a 56-day period. The pH was sig-nificantly ...
Effect of Ultrasound Pre-Treatment on the Physical, Microbiological, and Antioxidant Properties of Calçots
(Springer, 2018-12-03)
The effect of ultrasound (US) treatment (40 kHz, 250 W) for 0, 10, 25 and 45 min on the physical and microbiological quality, total antioxidant capacity (TAC) and total phenolic content (TPC) of ...
Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification steps
(Elsevier, 2021-06-03)
The aim of this study was to assess how different conditions used on the centrifugation step during olive oil extraction affect its quality by considering the balance of fatty acid alkyl esters (FAAEs) ...