The effect of freshness in a foodservice context
T Kumpulainen, M Sandell, P Junell… - Journal of Culinary …, 2016 - Taylor & Francis
The purpose of this research was to study how consumers respond to differences in the
freshness of lettuce based only on sensory properties in the foodservice context. Another …
freshness of lettuce based only on sensory properties in the foodservice context. Another …
Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Goldcoast Populations …
MIS Santos, AI Lima, SAVS Monteiro… - Foodborne …, 2016 - liebertpub.com
Cheese whey fermented by an industrial starter consortium of lactic acid bacteria was
evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their …
evaluated for its antibacterial capacity to control a selection of pathogenic bacteria. For their …
[PDF][PDF] Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata).
H Nor Hasni, MA Noranizan, K Roselina - 2016 - core.ac.uk
Pulsed light (PL) treatment is a non-thermal method for microbial decontamination on the
surfaces of fresh-cut produce. The effect of pulsed light fluencies on microbiological stability …
surfaces of fresh-cut produce. The effect of pulsed light fluencies on microbiological stability …
[PDF][PDF] APPLICATION OF PULSED LIGHT TREATMENT ON QUALITY RETENTION AND SHELF LIFE EXTENSION OF FRESH-CUT YARDLONG BEAN
NORHB HAMBALI - 2016 - academia.edu
Yardlong bean is one of Southeast Asia's top ten vegetables (Borlang et al. 2006). It is
widely grown in the Philippines, Thailand, Indonesia, Vietnam, Bangladesh, Malaysia and …
widely grown in the Philippines, Thailand, Indonesia, Vietnam, Bangladesh, Malaysia and …