Fresh-Cut Produce
Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard
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Washing procedures applied to fresh produce have the potential to reduce contamination from the surface of the product. However, the wash water may also serve as a source of contamination or has great potential to result in cross-contamination. The objective of this study was to evaluate...
Food Control
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Efecto de la aplicación de un recubrimiento comestible antimicrobial y antioxidante a partir de aceite de oregano (Origanum vulgare ) en la calidad y vida útil de la lechuga (Lactuca sativa L) mínimamente procesada refrigerada
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Se elaboró una película comestible compuesta por: pectina 6%, gelatina 5% como gelificante y como surfactante aceite de orégano en concentraciones de 1% y 2% y se aplicó a la lechuga mínimamente procesada refrigerada. Los resultados mostraron que la tasa de...
Revista Alimentos Hoy
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Sensitivity of Radicchio to External Ethylene and Decay Pathogens
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Radicchio (Cichorium intybus var. foliosum) is an increasingly popular salad vegetable in the United States. The red-leafed, head-forming variety of Italian chicory, Radicchio di Chioggia, has become a common component of bulk and bagged salad mix products. It is valued for its bright,...
Perishables Handling Quarterly Issue
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Effect of Selected Browning Inhibitors on Phenolic Metabolism in Stem Tissue of Harvested Lettuce
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Wound-induced changes in phenolic metabolism causes stem browning (butt discoloration) in harvested lettuce. Stem tissue near the harvesting cut exhibited increased phenylalanine ammonialyase (PAL) activity and accumulation of caffeic acid derivatives. These o-diphenols can be oxidized by...
Journal of Agricultural and Food Chemistry
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Postharvest Control of Table Grape Gray Mold on Detached Berries with Carbonate and Bicarbonate Salts and Disinfectants
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The control of postharvest gray mold on detached table grape berries by treatment with carbonate and bicarbonate salt solutions, alone or with chlorine, ozone, or ethanol, was evaluated. Sodium carbonate (SC), potassium carbonate (PC), sodium bicarbonate (SBC), potassium bicarbonate (PBC),...
American Society for Enology and Viticulture
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Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials
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Traditional antimicrobials have been extensively used for many years. However, consumers are currently demanding wholesome, fresh-like, and safe foods without addition of chemically synthesized preservatives. The application of novel natural antimicrobials to assure safety of fresh-cut fruits and...
Comprehensive Reviews in Food Science and Food Safety
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Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update
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Tyrosinase (EC 1.14.18.1), a copper-containing enzyme, can cause enzymatic browning in raw fruits, vegetables, and beverages. Browning is an undesirable reaction that is responsible for less attractive appearance and loss in nutritional quality. These phenomena have encouraged researchers to seek...
Comprehensive Reviews in Food Science and Food Safety
Apple | Avocado | Banana | English | Fresh-Cut Produce | Mushroom | Peach | Pear | Potato | Fresh Produce
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Optimization of alginate and gellan-based edible coating formulations for fresh-cut pineapples
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The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0.025% (w/v)] and gellan-based [gellan, 0-1% (w/v), glycerol, 0-1% (w/v) and sunflower oil 0.025% (w/v)] edible coatings on fresh-cut pineapple were evaluated by response surface methodology (RSM)....
International Food Research Journal
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Surface Treatments and Edible Coatings in Food Preservation
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Consumer interest in health, nutrition, and food safety combined with environmental concerns has renewed efforts in edible coating research. Renewable and abundant resources are available for use as film-forming agents that could potentially reduce the need for synthetic packaging filius...
Handbook of Food Preservation, Second Edition
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Influencia del contenido de azúcares sobre la textura e inocuidad microbiológica de rodajas de carambolo (Averrhoa carambola L.) mínimamente procesado durante su almacenamiento en atmósfera modificada
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Se evaluó la influencia que tiene la concentración de sacarosa, glucosa y fructosa sobre la textura e inocuidad en rodajas de carambolo fresco cortado, durante almacenamiento. Se usaron rodajas de 5 mm de espesor con pretratamiento químico y estado 5 de madurez. Se...
Revista Alimentos Hoy
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