Search Results

There are 11613 results for: content related to: Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention

  1. Modelling changes in anthocyanins, total vitamin C and colour as a consequence of peracetic acid washing disinfection of two cultivars of strawberries for fresh-cut processing

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 954–961, Franco Van de Velde, Andrea M. Piagentini, Daniel R. Güemes and María E. Pirovani

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12047

  2. Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 440–448, Lucimeire Pilon, Poliana C. Spricigo, Marcela Miranda, Márcia R. de Moura, Odilio Benedito G. Assis, Luiz Henrique C. Mattoso and Marcos David Ferreira

    Version of Record online : 15 JUL 2014, DOI: 10.1111/ijfs.12616

  3. Freshness retention of minimally processed melon using different packages and multilayered edible coating containing microencapsulated essential oil

    International Journal of Food Science & Technology

    Volume 49, Issue 10, October 2014, Pages: 2192–2203, Samira Pereira Moreira, Winne Moita de Carvalho, Angeline Costa Alexandrino, Haroldo César Bezerra de Paula, Maria do Carmo Passos Rodrigues, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Evânia Maria Altina Teixeira de Figueiredo and Isabella Montenegro Brasil

    Version of Record online : 8 APR 2014, DOI: 10.1111/ijfs.12535

  4. Improving quality of fresh-cut mango using polysaccharide-based edible coatings

    International Journal of Food Science & Technology

    Blanca Salinas-Roca, Ariadna Guerreiro, Jorge Welti-Chanes, Maria D. C. Antunes and Olga Martín-Belloso

    Version of Record online : 14 NOV 2017, DOI: 10.1111/ijfs.13666

  5. Edible coatings enriched with essential oils for extending the shelf-life of ‘Bravo de Esmolfe’ fresh-cut apples

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 87–95, Adriana C. Guerreiro, Custódia M. L. Gago, Maria L. Faleiro, Maria G. C. Miguel and Maria D. C. Antunes

    Version of Record online : 30 OCT 2015, DOI: 10.1111/ijfs.12949

  6. Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh-cut apple

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1099–1109, Chenghui Liu, Tao Ma, Wenzhong Hu, Mixia Tian and Lu Sun

    Version of Record online : 28 FEB 2016, DOI: 10.1111/ijfs.13078

  7. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  8. Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 626–634, Jie Zhang, Li Yuan, Wei Liu, Qiong Lin, Zhidong Wang and Wenqiang Guan

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13315

  9. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Version of Record online : 28 NOV 2012, DOI: 10.1111/ijfs.12019

  10. Commiphora myrrha (Nees) Engl. extracts: evaluation of antioxidant and antiproliferative activity and their ability to reduce microbial growth on fresh-cut salad

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 625–632, Luisa Boffa, Arianna Binello, Valentina Boscaro, Margherita Gallicchio, Gabriella Amisano, Stefania Fornasero and Giancarlo Cravotto

    Version of Record online : 18 DEC 2015, DOI: 10.1111/ijfs.13018

  11. Prefreezing application of whey protein-based edible coating to maintain quality attributes of strawberries

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 605–611, Marina Soazo, Leonardo M. Pérez, Amelia C. Rubiolo and Roxana A. Verdini

    Version of Record online : 15 SEP 2014, DOI: 10.1111/ijfs.12667

  12. You have full text access to this OnlineOpen article
    Gluten-free bakery and pasta products: prevalence and quality improvement

    International Journal of Food Science & Technology

    Volume 53, Issue 1, January 2018, Pages: 19–32, Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan and Witoon Prinyawiwatkul

    Version of Record online : 24 OCT 2017, DOI: 10.1111/ijfs.13505

  13. Nonthermal plasma for pesticide and microbial elimination on fruits and vegetables: an overview

    International Journal of Food Science & Technology

    Volume 52, Issue 10, October 2017, Pages: 2127–2137, Khanh Thi Kim Phan, Huan Tai Phan, Charles S. Brennan and Yuthana Phimolsiripol

    Version of Record online : 18 JUN 2017, DOI: 10.1111/ijfs.13509

  14. Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh-cut celery (Apium graveolens var. dulce) petioles

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 347–353, Lijuan Zhan, Jinqiang Hu, Lingyun Pang, Yu Li and Jianfeng Shao

    Version of Record online : 1 AUG 2013, DOI: 10.1111/ijfs.12292

  15. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  16. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  17. Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  18. Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  19. Amino acid composition and anti-polyphenol oxidase of peptide fractions from sericin hydrolysate

    International Journal of Food Science & Technology

    Aschariyakul Puangphet, Sudarat Jiamyangyuen, Waree Tiyaboonchai and Tipawan Thongsook

    Version of Record online : 8 DEC 2017, DOI: 10.1111/ijfs.13672

  20. Slicing increases antioxidant capacity of fresh-cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2418–2424, Jinqiang Hu, Lianzhi Yang, Wenjiang Wu, Ying Li and Lijuan Zhan

    Version of Record online : 16 MAY 2014, DOI: 10.1111/ijfs.12563