Search
Now showing items 1-10 of 23
Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables
(International Journal of Gastronomy and Food Science, 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 ...
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
(Food and Bioprocess Technology, 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 ...
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
(Food Microbiology, 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. ...
Effect of thermosonication on the bioaccessibility of antioxidant compounds and the microbiological, physicochemical, and nutritional quality of an anthocyanin-enriched tomato juice
(Food and Bioprocess Technology, 2018-10-24)
The aim of this study was to assess the potential of thermosonication as a strategy to obtain safe and high-quality tomato juice
enriched in anthocyanins, formulated using strawberry processing ...
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
(Journal of Food Science and Technology, 2018-04-16)
Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of ...
Efficacy of chlorine, peroxyacetic acid and mild-heat treatment on the reduction of natural microflora and maintenance of quality of fresh-cut calçots (Allium cepa L.)
(LWT - Food Science and Technology, 2018-05-04)
Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain. The effect of sodium hypochlorite, peroxyacetic acid and mild heat treatment ...
Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds
(Food Microbiology, 2018-04-27)
The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol ...
Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid
(Food Control, 2018-05-29)
The effectiveness of a water-assisted UV-C (WUV) technology for the decontamination of fresh-cut broccoli fromconventional and organic agricultural practices was evaluated as an alternative to chlorine ...
Potential of the microalgae Nannochloropsis and Tetraselmis for being used as innovative ingredients in baked goods
(LWT - Food Science and Technology, 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 ...
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
(Postharvest Biology and Technology, 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. ...