Now showing items 1-4 of 4
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) Postcollita
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) Postcollita
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. ...
Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
(Journal of Food Processing and Preservation, 2021-04-12) Postcollita
Two antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal ®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ...
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
(International Journal of Food Microbiology, 2020-09-11) Postcollita; Funcionalitat i Seguretat Alimentària
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being ...