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Now showing items 11-15 of 15
High Added Value Products from Agroindustrial Residues: Study on Microfibrillated Cellulose for Food Applications
(Springer, 2024-06-25)
Waste composition range from simple sugars to complex polysaccharides such as starch, cellulose, and hemicellulose, including more complex sources such as lignin, lipids, and proteins. This composition ...
Development of a yeast-free bread using legume and nut flours in a gluten-free flour: Techno-functional characteristics and sensory evaluation
(Wiley, 2024-04-22)
This study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast-free bread by substituting gluten-free flour with hazelnut ...
Evaluation of water-assisted UV-C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh-cut strawberries during shelf-life
(Wiley, 2022-04-04)
BACKGROUND: The purpose of the present study was to examine the inactivation of Salmonella enterica (50 ∼L; 109 CFU g−1),
Listeria monocytogenes (50 ∼L; 109 CFU g−1), and murine norovirus (MNV-1; 50 ...
Investigation of the transcriptomic and metabolic changes associated with superficial scald physiology impaired by lovastatin and 1-methylcyclopropene in pear fruit (cv. “Blanquilla”)
(Springer Nature, 2020-04-01)
To elucidate the physiology underlying the development of superficial scald in pears, susceptible “Blanquilla” fruit was treated with different compounds that either promoted (ethylene) or repressed ...
Ultraviolet-C Light and Peracetic Acid Extend the Shelf Life of Fresh and Frozen Strawberries
(MDPI, 2024-04-29)
The postharvest life of strawberries is short, and disinfection processes for fresh-cut and frozen strawberries are needed to address the risk posed by foodborne pathogens in this kind of product. For ...