Food irradiation: An emerging processing technology to improve the quality and safety of foods
J Yang, M Pan, R Han, X Yang, X Liu… - Food Reviews …, 2023 - Taylor & Francis
Non-thermal processing technology has shown unparalleled advantages in improving food
quality and safety, making it develop rapidly in recent years and become a new research …
quality and safety, making it develop rapidly in recent years and become a new research …
Berries as foods: processing, products, and health implications
JM Aguilera - Annual Review of Food Science and Technology, 2023 - annualreviews.org
Berries are highly regarded as flavorful and healthy fruits that may prevent or delay some
chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories …
chronic diseases attributed to oxidative stress and inflammation. Berries are low in calories …
Extension of postharvest shelf life of strawberries (Fragaria ananassa) using a coating of chitosan-whey protein isolate conjugate
AB Muley, RS Singhal - Food Chemistry, 2020 - Elsevier
Chitosan and whey protein isolate (WPI) conjugate films were prepared as a novel matrix for
encapsulating and extending the postharvest shelf life of strawberries. Film forming solutions …
encapsulating and extending the postharvest shelf life of strawberries. Film forming solutions …
Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film
E Ansarifar, F Moradinezhad - International Journal of Food …, 2021 - Wiley Online Library
Strawberry is highly perishable with a short shelf life mainly due to physiological
deterioration and microbiological decay. Thyme essential oil (TEO), which is a natural …
deterioration and microbiological decay. Thyme essential oil (TEO), which is a natural …
Development of a chitosan/pectin-based multi-active food packaging with both UV and microbial defense functions for effectively preserving of strawberry
X Fu, X Chang, S Xu, H Xu, S Ge, Y Xie, R Wang… - International Journal of …, 2024 - Elsevier
Multi-active food packaging was prepared for strawberry fruit preservation where
epigallocatechin gallate (EGCG)-containing pectin matrix and natamycin (NATA)-containing …
epigallocatechin gallate (EGCG)-containing pectin matrix and natamycin (NATA)-containing …
Effects of X-ray irradiation on the postharvest quality characteristics of 'Maehyang'strawberry (Fragaria× ananassa)
This study evaluated the effects of X-ray irradiation (0–1 kGy) on quality parameters of
Korean strawberries during storage at 15° C for 9 d. As compared to control, all irradiated …
Korean strawberries during storage at 15° C for 9 d. As compared to control, all irradiated …
Effect of glycinebetaine on metabolite profiles of cold-stored strawberry revealed by 1H NMR-based metabolomics
S Huang, SY Lim, H Lau, W Ni, SFY Li - Food Chemistry, 2022 - Elsevier
Glycinebetaine (GB) has long been used as a preservative for refrigerated fruits, but the
effect of GB on the global metabolites of cold-stored strawberries is still unclear. In this study …
effect of GB on the global metabolites of cold-stored strawberries is still unclear. In this study …
[HTML][HTML] Screening of different essential oils based on their physicochemical and microbiological properties to preserve red fruits and improve their shelf life
Strawberries and raspberries are susceptible to physiological and biological damage. Due
to the consumer concern about using pesticides to control fruit rot, recent attention has been …
to the consumer concern about using pesticides to control fruit rot, recent attention has been …
Recent advances in physical treatments of papaya fruit for postharvest quality retention: A review
Papaya is a luscious tropical fruit loaded with vitamins and phytochemicals. The climacteric
nature of fruit exposes it to numerous postharvest pathogens. Postharvest physical …
nature of fruit exposes it to numerous postharvest pathogens. Postharvest physical …
E-beam irradiation of strawberries: Investigation of microbiological, physicochemical, sensory acceptance properties and bioactive content
S Barkaoui, M Mankai, NB Miloud, M Kraïem… - Innovative Food Science …, 2021 - Elsevier
The effect of electron beam irradiation (1–3 kGy) was studied on the microbiological,
physicochemical, sensory, and bioactive properties of strawberries during storage at 4° C for …
physicochemical, sensory, and bioactive properties of strawberries during storage at 4° C for …