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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