Colour is the first quality attribute of food evaluated by consumers, and is therefore an
important component of food quality relevant to market acceptance. Rapid and objective …

Shelf-life of food products can be regarded as the period of time during which a product
could be stored until it becomes unacceptable from safety, nutritional, or sensory …

In this study we pioneered the use of gas plasma for the treatment of fresh-cut apples and its
potential application in the agri-food precesses. Treatments were conducted on fresh-cut …

Edible coatings made from alginate were investigated for their capacity to preserve the
quality of minimally processed 'Gala'apples. Apple wedges were immersed in a calcium …

Edible coatings and films have been researched for more than three decades due to their
ability to be incorporated with different functional ingredients or compounds as an option to …

Freshly squeezed orange juice was subjected to sonication at amplitude levels ranging from
40 to 100% at a constant frequency of 20kHz for different times (2–10min) and pulse …

Recently, there is increasing use of edible and biodegradable films and packaging that are
both environmentally friendly and functional for storage and market distribution. Fresh-cut …

Response surface methodology was used to study the effect of antibrowning agents (4‐
hexylresorci‐nol, glutathione, N‐acetylcysteine, and ascorbic acid) and storage time (14 d) …

High pressure (HP) argon (Ar) processing that makes argon and water molecules form
clathrate hydrates to restrict intracellular water activity and enzymatic reactions. This can be …

Fresh-cut fruit is susceptible to spoilage. In this study, we supercooled film-packaged fresh-
cut 'Fuji'apple samples at− 5° C (SC) for 10 d then assessed their physicochemical and …