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Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
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Consuming organic versus conventional vegetables: the effect on nutrient and contaminant intakes
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Decontamination treatments for fresh-cut vegetables and their effects on microbial and sensory quality, physiology and nutrient content
(2009) -
The implementation of a decontamination step during the processing of fresh-cut produce: a comparison between inactivation efficiency and quality aspects
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Decontamination strategies for fresh-cut produce
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- Journal Article
- A1
- open access
A literature-based comparison of nutrient and contaminant contents between organic and conventional vegetables and potatoes
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Microbial spoilage of plant products
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Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa var. capitata L.) after washing
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Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce
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Impact of a decontamination step with peroxyacetic acid on the shelf-life, sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7 degrees C
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Effect of decontamination on the microbial load, the sensory quality and the nutrient retention of ready-to-eat white cabbage
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Effects of food composition on the inactivation of foodborne microorganisms by chlorine dioxide
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Evaluation of the use of decontamination agents during fresh-cut leek processing and quantification of their effect on its total quality by means of a multidisciplinary approach
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Efficacy of sodium hypochlorite and peroxyacetic acid to reduce murine norovirus 1, B40-8, Listeria monocytogenes, and Escherichia coli O157:H7 on shredded iceberg lettuce and in residual wash water
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Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessment
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Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminatings agents for shredded iceberg lettuce
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Inactivation of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce
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Inactivition of murine norovirus 1 and Bacteroides fragilis infecting phage B40-8 by the use of sodium hypochlorite and peroxyacetic acid as decontaminating agents for shredded iceberg lettuce
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Modelling of vitamin C degradation in a model fruit juice in relation to the headspace oxygen
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Evaluation of the use of a decontamination step during fresh-cut leek processing by means of a multidisciplinary approach