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112.557  Articles
1 of 11.257 pages  |  10  records  |  more records»
Introduction: Mexico is the main producer of pricly pear in the world, with approximately 400,000 tons per year. However, it is a highly perishable fruit (9 to 15 days at room temperature), besides the presence of thorny hairs on its pericarpio limits con... see more

Lettuce is a leafy vegetable most consumed in Brazil, and is considered the basis for salads and can be grown by hydroponics system. Hydroponics is a viable alternative to be implemented, with benefits for soil conservation and preservation of water sourc... see more

The increasing demand of minimally processed fruits and vegetables signify a challenge to make them stable and safe to be consumed. The processing of this type of product may contribute higher risks of food borne illnesses. One of the foodborne pathogens ... see more

Ultra-processed foods are ready-to-heat and ready-to-eat products created to replace traditional homemade meals and dishes due to convenience and accessibility. Because of their low-fiber and high-fat and sugar composition, these foodstuffs could induce a... see more

Although minimally processed food contains more beneficial nutrients, it is one of the largest sources of food-borne diseases. Therefore, this research aims to develop the efficiency of food sanitizer, targeted toward fresh food products using a green che... see more

Minimally processed, ready-to-eat (RTE) vegetables, are consumed raw so have to comply with microbiological requirements to ensure safety and avoid possible foodborne illnesses. The objective of this study was to evaluate the microbiological quality of RT... see more

AbstractMinimally processed broccoli are perishable product because it still has some metabolism process duringthe storage period. One of the metabolism process is respiration. Respiration rate is varied depend on the commodity and storage temperature. Th... see more

AbstractMinimally-processed mango is a perishable product due to high respiration and transpiration and microbial decay. Edible coating is one of the alternative methods to maintain the quality of minimally - processed mango. The objective of this study w... see more

Today’s consumers prefer foods with high nutritional value, functional properties and long shelf life. Particularly, interest in fresh fruits and vegetables, which are ready for consumption due to their healthy and nutritious nature, is increasing. Howeve... see more

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