[HTML][HTML] Recent developments and trends in thermal blanching–A comprehensive review
Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …
Alternative disinfection methods to chlorine for use in the fresh-cut industry
A Meireles, E Giaouris, M Simões - Food research international, 2016 - Elsevier
The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as
a concern mainly due to public health issues. In fact, this chemical, commonly used as …
a concern mainly due to public health issues. In fact, this chemical, commonly used as …
Overview on the response surface methodology (RSM) in extraction processes
Abstract Response Surface Methodology (RSM) is an optimization tool that can identify
interrelationship between variables as being adopted by experiment/research studies in …
interrelationship between variables as being adopted by experiment/research studies in …
Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell …
J Wang, XH Yang, AS Mujumdar, D Wang, JH Zhao… - Lwt, 2017 - Elsevier
The effects of hot water blanching (HWB), microwave blanching (MWB), infrared blanching
(IRB) and high-humidity hot air impingement blanching (HHAIB) on weight loss, enzyme …
(IRB) and high-humidity hot air impingement blanching (HHAIB) on weight loss, enzyme …
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
Abstract Effects of high-humidity hot air impingement blanching (HHAIB) under different
times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality …
times (30, 60, 90, 120, 150, 180, 210, and 240 s) on drying characteristics and quality …
Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)
Z Chen, C Zhu, Y Zhang, D Niu, J Du - Postharvest Biology and Technology, 2010 - Elsevier
Effects of aqueous chlorine dioxide (ClO2) treatment on enzymatic browning and shelf-life of
fresh-cut asparagus lettuce (Lactuca sativa L. var. angustana) were investigated. Fresh-cut …
fresh-cut asparagus lettuce (Lactuca sativa L. var. angustana) were investigated. Fresh-cut …
The application of superheated steam impingement blanching (SSIB) in agricultural products processing–A review
Blanching is an essential step before processing of agricultural products as it can inactivate
enzymes that cause undesirable changes. However, the widely used traditional hot water …
enzymes that cause undesirable changes. However, the widely used traditional hot water …
Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered
The effect of drying temperature, air velocity, and sample thickness on thin-layer air
impingement drying characteristics and quality of American ginseng slices in terms of color …
impingement drying characteristics and quality of American ginseng slices in terms of color …
Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light
L Zhan, Y Li, J Hu, L Pang, H Fan - Innovative Food Science & Emerging …, 2012 - Elsevier
Fresh-cut romaine lettuce (FRL) is susceptible to tissue browning and quality deterioration,
and thus has short shelf-life. The effect of continuous high intensity light (HIL, 2500lx), low …
and thus has short shelf-life. The effect of continuous high intensity light (HIL, 2500lx), low …
Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
Abiotic stresses such as heat shock and UV-C irradiation can be used to induce synthesis of
bioactive compounds and to prevent decay in fresh-cut fruits and vegetables. This study …
bioactive compounds and to prevent decay in fresh-cut fruits and vegetables. This study …