Fresh-cut vegetables processing: environmental sustainability and food safety issues in a comprehensive perspective
A Raffo, F Paoletti - Frontiers in Sustainable Food Systems, 2022 - frontiersin.org
The fresh-cut industry supplies the food market with healthy fresh fruit and vegetables and,
in that way, may contribute to improve the nutritional status of the general population. On the …
in that way, may contribute to improve the nutritional status of the general population. On the …
Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks
F López-Gálvez, A Allende, MI Gil - Current Opinion in Food Science, 2021 - Elsevier
Highlights•The main role of sanitizers is to avoid microbial cross-contamination via
water.•Scientific optimization of industrial use of chlorine is very active and fruitful.•Peracetic …
water.•Scientific optimization of industrial use of chlorine is very active and fruitful.•Peracetic …
Human intestinal enteroids and predictive models validate the operational limits of sanitizers used for viral disinfection of vegetable process wash water
A Allende, JA Férez-Rubio, JA Tudela, R Aznar… - International journal of …, 2024 - Elsevier
Vegetables are globally associated with a considerable number of foodborne outbreaks
caused by viral infections, specifically human norovirus. In fresh produce industry, washing …
caused by viral infections, specifically human norovirus. In fresh produce industry, washing …
Machine Learning and Taguchi DOE Combined Approach for Modeling Dynamic Ultrasound-Assisted Fresh-Cut Leafy Green Sanitation
Chlorine-based fresh produce sanitation is a dynamic process, and sanitation efficiency is
limited due to chlorine degradation. Here, ultrasound was coupled with a benchtop …
limited due to chlorine degradation. Here, ultrasound was coupled with a benchtop …
Chlorine inactivation of Escherichia coli O157: H7 in fresh produce wash process: Effectiveness and modeling
Inactivation rate constant or inactivation coefficient (specific lethality) quantifies the rate at
which a chemical sanitizer inactivates a microorganism. This study presents a modified …
which a chemical sanitizer inactivates a microorganism. This study presents a modified …
Total amino acids concentration as a reliable predictor of free chlorine levels in dynamic fresh produce washing process
We establish the total amino acids (AA) concentration in wash water as an alternative
indicator of free chlorine (FC) levels, and develop a model to predict FC concentration based …
indicator of free chlorine (FC) levels, and develop a model to predict FC concentration based …
贮藏温度对鲜切胡萝卜贮藏品质的影响.
兰璞， 刘斌， 贾凝， 刘云飞， 高元惠… - Food Research & …, 2020 - search.ebscohost.com
研究不同贮藏温度对鲜切胡萝卜贮藏品质的影响. 以鲜切胡萝卜为试材, 采用0 (冰温), 4, 7, 10℃
不同温度进行贮藏, 通过测定失重率, 可溶性糖, 菌落总数及感官评价等指标 …
不同温度进行贮藏, 通过测定失重率, 可溶性糖, 菌落总数及感官评价等指标 …