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There are 11137 results for: content related to: Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango ( Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment

  1. Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera Indica L.) as Affected by Low-Temperature Storage

    Journal of Food Science

    Volume 74, Issue 3, April 2009, Pages: S126–S134, R.M. Robles-Sánchez, M.A. Islas-Osuna, H. Astiazarán-García, F.A. Vázquez-Ortiz, O. Martín-Belloso, S. Gorinstein and G.A. González-Aguilar

    Article first published online : 20 MAR 2009, DOI: 10.1111/j.1750-3841.2009.01104.x

  2. Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh-Cut “Tommy Atkins” Mango

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: E297–E304, Marcela Chiumarelli, Leila M. Pereira, Cristhiane C. Ferrari, Claire I. G. L. Sarantópoulos and Miriam D. Hubinger

    Article first published online : 7 JUL 2010, DOI: 10.1111/j.1750-3841.2010.01636.x

  3. Improving Antioxidant Capacity of Fresh-Cut Mangoes Treated with UV-C

    Journal of Food Science

    Volume 72, Issue 3, April 2007, Pages: S197–S202, Gustavo A. González-Aguilar, Mónica A. Villegas-Ochoa, M.A. Martínez-Téllez, A.A. Gardea and J. Fernando Ayala-Zavala

    Article first published online : 31 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00295.x

  4. Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh-Cut Pineapple (Ananas Comosus L. Merril cv “Pérola”)

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: E62–E72, Vânia S. Bierhals, Marcela Chiumarelli and Miriam D. Hubinger

    Article first published online : 6 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01951.x

  5. Respiratory Rate and Quality Changes in Fresh-Cut Pears as Affected by Superatmospheric Oxygen

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: E456–E463, G. Oms-Oliu, R. Soliva-Fortuny and O. Martín-Belloso

    Article first published online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00509.x

  6. Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: C786–C794, Panita Ngamchuachit, Hanne K. Sivertsen, Elizabeth J. Mitcham and Diane M. Barrett

    Article first published online : 2 APR 2014, DOI: 10.1111/1750-3841.12446

  7. Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: M398–M405, J. Fernando Ayala-Zavala and Gustavo A. González-Aguilar

    Article first published online : 3 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01723.x

  8. Use of UV-C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh-cut Bell Pepper (Capsicum annuum L.)

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: C632–C639, Luis M. Rodoni, Analía Concellón, Alicia R. Chaves and Ariel R. Vicente

    Article first published online : 4 JUN 2012, DOI: 10.1111/j.1750-3841.2012.02746.x

  9. Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded Carrots

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: S146–S152, Saúl Ruiz-Cruz, María A. Islas-Osuna, Rogerio R. Sotelo-Mundo, Francisco Vázquez-Ortiz and Gustavo A. González-Aguilar

    Article first published online : 12 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00279.x

  10. Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh-Cut Strawberries Stored under High-Oxygen Atmospheres

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: C184–C191, I. Odriozola-Serrano, R. Soliva-Fortuny and O. Martín-Belloso

    Article first published online : 18 FEB 2009, DOI: 10.1111/j.1750-3841.2009.01075.x

  11. Modeling the Effect of Time and Temperature on Respiration Rate of Pomegranate Arils (cv. ``Acco'' and ``Herskawitz'')

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: E80–E87, Oluwafemi J. Caleb, Pramod V. Mahajan, Umezuruike Linus Opara and Corli R. Witthuhn

    Article first published online : 19 MAR 2012, DOI: 10.1111/j.1750-3841.2012.02623.x

  12. Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: C422–C429, E. Arias, J. González, R. Oria and P. Lopez-Buesa

    Article first published online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00484.x

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    Antioxidant Enrichment and Antimicrobial Protection of Fresh-Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation

    Journal of Food Science

    Volume 75, Issue 8, October 2010, Pages: R175–R181, J.F. Ayala-Zavala, C. Rosas-Domínguez, V. Vega-Vega and G.A. González-Aguilar

    Article first published online : 23 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01792.x

  14. You have free access to this content
    High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?

    Journal of Food Science

    Volume 73, Issue 4, May 2008, Pages: R41–R47, J.F. Ayala-Zavala, L. Del-Toro-Sánchez, E. Alvarez-Parrilla and G.A. González-Aguilar

    Article first published online : 29 MAR 2008, DOI: 10.1111/j.1750-3841.2008.00705.x

  15. Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: H19–H29, Christian Rößle, Nigel Brunton, Ronan T. Gormley, Rudy Wouters and Francis Butler

    Article first published online : 18 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01902.x

  16. Gas Permeability and Thermal Behavior of Polypropylene Films Used for Packaging Minimally Processed Fresh-Cut Potatoes: A Case Study

    Journal of Food Science

    Volume 77, Issue 10, October 2012, Pages: E264–E272, Valentina Siracusa, Ignazio Blanco, Santina Romani, Urszula Tylewicz and Marco Dalla Rosa

    Article first published online : 4 SEP 2012, DOI: 10.1111/j.1750-3841.2012.02905.x

  17. Physiological, Volatile, and SEM Surface Effects Resulting from Cutting and Dipping Treatments in Cantaloupe

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: S415–S422, John C. Beaulieu, Bruce F. Ingber and Jeanne M. Lea

    Article first published online : 22 AUG 2011, DOI: 10.1111/j.1750-3841.2011.02308.x

  18. You have free access to this content
    Enhancing Safety and Aroma Appealing of Fresh-Cut Fruits and Vegetables Using the Antimicrobial and Aromatic Power of Essential Oils

    Journal of Food Science

    Volume 74, Issue 7, September 2009, Pages: R84–R91, J. Fernando Ayala-Zavala, Gustavo A. González-Aguilar and L. Del-Toro-Sánchez

    Article first published online : 18 AUG 2009, DOI: 10.1111/j.1750-3841.2009.01294.x

  19. Control of Browning and Microbial Growth on Fresh-Cut Apples by Sequential Treatment of Sanitizers and Calcium Ascorbate

    Journal of Food Science

    Volume 72, Issue 1, January/February 2007, Pages: M001–M007, Hua Wang, Hao Feng and Yaguang Luo

    Article first published online : 10 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00210.x

  20. Quality Changes in Fresh-Cut Fuji Apple as Affected by Ripeness Stage, Antibrowning Agents, and Storage Atmosphere

    Journal of Food Science

    Volume 72, Issue 1, January/February 2007, Pages: S036–S043, M.A. Rojas-Graü, R. Grasa-Guillem and O. Martín-Belloso

    Article first published online : 24 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00232.x