Auswahl der wissenschaftlichen Literatur zum Thema „Minimally processed product“
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Zeitschriftenartikel zum Thema "Minimally processed product"
DOAN, CRAIG H., und P. MICHAEL DAVIDSON. „Microbiology of Potatoes and Potato Products: A Review“. Journal of Food Protection 63, Nr. 5 (01.05.2000): 668–83. http://dx.doi.org/10.4315/0362-028x-63.5.668.
Der volle Inhalt der QuelleCasas Forero, Nidia. „Conservation technologies of minimally processed fruits and vegetables“. Revista de Investigaciones de UNIAGRARIA 2, Nr. 1 (01.01.2014): 13–22. http://dx.doi.org/10.33133/riu-2-2014-69.
Der volle Inhalt der QuelleBarata, Henrique da Silva, Victória Carolline do Moraes Gatti, Claudete Rosa da Silva, Fábio Israel Martins Carvalho, Job Teixeira de Oliveira, José Nilton da Silva, Vicente Filho Alves Silva und Priscilla Andrade Silva. „The importance of agro-economic characteristics for minimal cassava processing: A review“. Research, Society and Development 10, Nr. 7 (02.07.2021): e57110716904. http://dx.doi.org/10.33448/rsd-v10i7.16904.
Der volle Inhalt der QuellePerkins-Veazie, P., J. K. Collins und E. Baldwin. „Shelf Life of Minimally Processed Watermelon“. HortScience 33, Nr. 4 (Juli 1998): 605b—605. http://dx.doi.org/10.21273/hortsci.33.4.605b.
Der volle Inhalt der QuelleMiceli, Claudia, Alessandra Moncada, Filippo Vetrano, Giovanni Iapichino, Fabio D’Anna und Alessandro Miceli. „Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce“. Agronomy 10, Nr. 2 (06.02.2020): 242. http://dx.doi.org/10.3390/agronomy10020242.
Der volle Inhalt der QuelleGarcía-Martínez, Nuria, Pedro Andreo-Martínez, Luis Almela, Lucía Guardiola und José A. Gabaldón. „Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere“. Journal of Food Protection 80, Nr. 5 (30.03.2017): 740–49. http://dx.doi.org/10.4315/0362-028x.jfp-16-289.
Der volle Inhalt der QuelleNassivera, Federico, und Sandro Sillani. „Consumer Behavior Toward Eco-Labeled Minimally Processed Fruit Product“. Journal of International Food & Agribusiness Marketing 29, Nr. 1 (27.12.2016): 29–45. http://dx.doi.org/10.1080/08974438.2016.1241734.
Der volle Inhalt der QuelleNogales-Delgado, S., A. M. Fernández-León, J. Delgado-Adámez, M. T. Hernández-Méndez und D. Bohoyo-Gil. „Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry“. Czech Journal of Food Sciences 31, No. 1 (10.01.2013): 49–54. http://dx.doi.org/10.17221/378/2011-cjfs.
Der volle Inhalt der QuelleSolberg, Siri Løvsjø, Laura Terragni und Sabrina Ionata Granheim. „Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers“. Public Health Nutrition 19, Nr. 11 (23.12.2015): 1990–2001. http://dx.doi.org/10.1017/s1368980015003523.
Der volle Inhalt der QuelleK. MANJULA und K. SOWJANYA. „A STUDY ON QUALITY EVALUATION OF MINIMALLY PROCESSED FRUITS AND VEGETABLES“. Pollution Research 41, Nr. 04 (2022): 1199–204. http://dx.doi.org/10.53550/pr.2022.v41i04.008.
Der volle Inhalt der QuelleDissertationen zum Thema "Minimally processed product"
Fonseca, Jorge, Wesley L. Kline, Christian A. Wyenandt, Mushidul Hoque und Husein Ajwa. „Evaluation of a New Harpin Product on Microbial Quality and Shelf Life of Minimally Processed Lettuce“. College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2005. http://hdl.handle.net/10150/214997.
Der volle Inhalt der QuelleLuo, Wei <1989>. „Application of Non-Thermal Technologies for Minimally Processed Fruits and Vegetables Quality Increase and Product Innovation“. Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amsdottorato.unibo.it/8760/1/tesi_wei_final.pdf.
Der volle Inhalt der QuelleSPALATRO, MIRIAM. „Il prezzo dell'innovazione tecnologica degli alimenti pronti all'uso: il caso dei prodotti ortofrutticoli di quarta gamma“. Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/338825.
Der volle Inhalt der QuelleM'be, Cho. „Procédés de production et influence des propriétés fonctionnelles des poudres de calices d’Hibiscus sabdariffa et de leurs fractions sur la formulation de boisson“. Electronic Thesis or Diss., Université de Lorraine, 2022. http://www.theses.fr/2022LORR0274.
Der volle Inhalt der QuelleHibiscus sabdariffa (hibiscus) is a plant with edible calyxes containing polyphenol and anthocyanin molecules that are both antioxidant compounds and responsible for their attractive red color for consumers. These particularities constitute a good health potential that meets the current market demands, and an economic potential for industries. However, this tropical and seasonal plant whose water-rich calyxes are highly perishable, sensitive to humidity and heat, and whose the interesting molecules (anthocyanins) are heat-sensitive and unstable in aqueous medium. In this context, the calyx transformation into powder allows, besides optimizing the transport cost and storage space, to stabilize the calyxes by ensuring a long product shelf-life, and to improve the biomolecule accessibility. This allows to benefit to its health assets provided that the process is controlled. One of the best ways to preserve the calyx original nutritional properties (anthocyanin content, antioxidant activity) is to obtain minimally processed products by combining controlled oven-drying, grinding and fractionation by sieving. This process was studied in this work and the powder physicochemical properties (particle size and shape, structure, porosity, fiber proportion, anthocyanin content, antioxidant activity) and functional properties (flowability, reconstitution, biomolecule extractability) were systematically evaluated for drink formulation. The interest of such a process is the ease of its implementation applicable to all plants, the powder ease of use, the improvement of the biomolecule availability and accessibility. This work allows identifying the impact of sun-drying and grinding on the powder physicochemical properties, the latter impacting the functional properties. The substitution of sun-drying by controlled oven-drying and an additional fractionation by sieving preceded by grinding allowed improving the powder functional properties. These powder functional properties were singular and allowed to distinguish specific applications for each powder type (fine or coarse powders)
Malkin, Christopher James Roger. „Potential use of ozone to reduce microbial contamination of minimally processed produce“. Thesis, University of Newcastle Upon Tyne, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.443994.
Der volle Inhalt der QuelleSimpson, Marian V. „Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products“. Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.
Der volle Inhalt der QuelleSimilar trends were observed in sous-vide rice and salmon products. Furthermore, when sodium lactate was used as the humectant to lower the a$ sb{w}$ of this product, toxin production was also delayed, but not to the same extent as achieved with NaCl. When two strains of bacteriocin-producing lactic acid bacteria were co-inoculated separately in the sous-vide rice and salmon products that had been challenged with C. botulinum type E spores, toxin formation was only slightly delayed in products with added NaCl (1%), while toxin formation was neither delayed nor prevented in similarly lactic acid bacteria-treated samples with no added NaCl. Furthermore, in most of the products in which botulinum toxin was detected, spoilage preceded toxigenesis, however, in some samples stored at 5$ sp circ$C toxigenesis preceded spoilage. Addition of $ alpha$-2-macroglobulin at a level of 2.7 ppm did not delay or prevent toxin formation in the product. Microwave heating of products at half-power or full power (800 Watts) for 5 to 10 min proved effective in inactivating all of the pre-formed toxin in toxic samples. (Abstract shortened by UMI.)
Owusu-Manu, Michael. „Economic feasibility of minimally processed pork and fish in Quebec“. Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0005/MQ29760.pdf.
Der volle Inhalt der QuelleRibeiro, Ana Rita Gomes. „Impacto da distribuição na qualidade de produtos hortofutícolas frescos“. Master's thesis, ISA/UTL, 2013. http://hdl.handle.net/10400.5/5677.
Der volle Inhalt der QuelleThis research was developed in a small distribution unit, having as its primary goal the analysis of the fresh and minimally processed fruits and vegetables section, so as to identify the products with higher losses, as well as the main factors impacting on quality. The conditions of transportation, storage and display in the selling unit were analysed. A comprehensive study was performed using data from 2010, 2011 and 2012, having the year 2011 been examined in higher detail, for the analysis of the fresh and minimally processed fruit and horticultural section. The fruits and vegetables with the highest rate of return along the year are those that require refrigeration, especially lettuce and Portuguese cabbage in the horticultural section. The fruits did not have as many returns along the year. As for the minimally processed, the simplest salads have the highest return. The main issues are due to the storage temperature and improper product display, as the refrigeration board, despite always registering temperature values of 8ºC over 7 days, presented higher temperatures, along with high heterogeneity in the values measured at different reading points.
Pesce, Gaetano Roberto. „New products from Cynara cardunculus L“. Doctoral thesis, Università di Catania, 2017. http://hdl.handle.net/10761/3701.
Der volle Inhalt der QuellePesce, Gaetano Roberto. „New products from Cynara cardunculus L“. Doctoral thesis, Università di Catania, 2017. http://hdl.handle.net/10761/4000.
Der volle Inhalt der QuelleBücher zum Thema "Minimally processed product"
Gómez-López, Vicente M., Hrsg. Decontamination of Fresh and Minimally Processed Produce. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.
Der volle Inhalt der QuelleGómez-López, Vicente M. Decontamination of fresh and minimally processed produce. Ames, Iowa: Blackwell Pub., 2012.
Den vollen Inhalt der Quelle findenSimpson, Marian Victoria. Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products. Ann Arbor: UMI dissertation services, 1996.
Den vollen Inhalt der Quelle findenGomez-Lopez, Vicente M. Decontamination of Fresh and Minimally Processed Produce. Wiley & Sons, Incorporated, John, 2012.
Den vollen Inhalt der Quelle findenGomez-Lopez, Vicente M. Decontamination of Fresh and Minimally Processed Produce. Wiley & Sons, Limited, John, 2012.
Den vollen Inhalt der Quelle findenGomez-Lopez, Vicente M. Decontamination of Fresh and Minimally Processed Produce. Wiley & Sons, Incorporated, John, 2012.
Den vollen Inhalt der Quelle findenGomez-Lopez, Vicente M. Decontamination of Fresh and Minimally Processed Produce. Wiley & Sons, Incorporated, John, 2012.
Den vollen Inhalt der Quelle findenO'Connor, Cailin. The Origins of Unfairness. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198789970.001.0001.
Der volle Inhalt der QuellePiepenburg, Scott. Digitizing Audiovisual and Nonprint Materials. ABC-CLIO, LLC, 2015. http://dx.doi.org/10.5040/9798400640674.
Der volle Inhalt der QuelleBeere, Carole A. Gender Roles. Greenwood Press, Inc., 1990. http://dx.doi.org/10.5040/9798400655937.
Der volle Inhalt der QuelleBuchteile zum Thema "Minimally processed product"
Pao, Steven, Wilbert Long, Chyer Kim und D. Frank Kelsey. „Produce Washers“. In Decontamination of Fresh and Minimally Processed Produce, 87–103. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch5.
Der volle Inhalt der QuelleBanerjee, Rituparna, und Arun K. Verma. „Minimally Processed Meat and Fish Products“. In Food Engineering Series, 193–250. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10677-9_10.
Der volle Inhalt der QuelleHackney, Cameron R., Thomas E. Rippen und Donn R. Ward. „Principles of Pasteurization and Minimally Processed Seafoods“. In Microbiology of Marine Food Products, 355–71. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-3926-1_14.
Der volle Inhalt der QuelleMathew, Maya, Ashitha Jose, C. Sandhya und E. K. Radhakrishnan. „Phyto-Nanocomposites for Minimally Processed Horticultural Produce“. In Postharvest Nanotechnology for Fresh Horticultural Produce, 295–314. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003142287-15.
Der volle Inhalt der QuelleGil, Maria I., und Ana Allende. „Minimal Processing“. In Decontamination of Fresh and Minimally Processed Produce, 105–20. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch6.
Der volle Inhalt der QuelleErickson, Marilyn C. „Microbial Ecology“. In Decontamination of Fresh and Minimally Processed Produce, 1–41. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch1.
Der volle Inhalt der QuelleÖlmez, Hülya. „Ozone“. In Decontamination of Fresh and Minimally Processed Produce, 177–95. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch10.
Der volle Inhalt der QuelleUkuku, Dike O., Latiful Bari und Shinichi Kawamoto. „Hydrogen Peroxide“. In Decontamination of Fresh and Minimally Processed Produce, 197–214. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch11.
Der volle Inhalt der QuelleGonzález-Aguilar, Gustavo, J. Fernando Ayala-Zavala, Cristóbal Chaidez-Quiroz, J. Basilio Heredia und Nohelia Castro-del Campo. „Peroxyacetic Acid“. In Decontamination of Fresh and Minimally Processed Produce, 215–23. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch12.
Der volle Inhalt der QuelleBarry-Ryan, Catherine, und Paula Bourke. „Essential Oils for the Treatment of Fruit and Vegetables“. In Decontamination of Fresh and Minimally Processed Produce, 225–46. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch13.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Minimally processed product"
Lee, Andrew, und Divek Nair. „Clean label food protection strategies: Dual functional and synergistic food preservation system with DuraShieldTM natural food protection blends“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fkjz7869.
Der volle Inhalt der QuelleVukić, Nevena, Tamara Erceg und Miroslav Hadnađev. „The investigation of edible packaging films based on pullulan and alginate“. In 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p48.
Der volle Inhalt der QuelleHiroshige, Yuzo, Takayuki Nishi und Toshijiro Ohashi. „Recyclability Evaluation Method“. In ASME 2002 International Mechanical Engineering Congress and Exposition. ASMEDC, 2002. http://dx.doi.org/10.1115/imece2002-39423.
Der volle Inhalt der QuelleFarrell, Ronald S., Gary Stump, Jaeil Park und Timothy W. Simpson. „A Prototype Web-Based Custom Product Specification System“. In ASME 2003 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/detc2003/cie-48274.
Der volle Inhalt der QuellePatterson, Albert E., Yong Hoon Lee und James T. Allison. „Overview of the Development and Enforcement of Process-Driven Manufacturability Constraints in Product Design“. In ASME 2019 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/detc2019-97384.
Der volle Inhalt der QuelleAleksejeva, Lasma, Modrite Pelse und Agnese Hauka. „Organic production as part of a sustainable local food supply chain“. In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.
Der volle Inhalt der QuelleWinkler, Ingrid, Thiago B. Murari, Cristiano V. Ferreira und Fabio Freitas. „VR-based product development process: opportunities and challenges in the automotive industry“. In Anais Estendidos do Simpósio de Realidade Virtual e Aumentada. Sociedade Brasileira de Computação, 2022. http://dx.doi.org/10.5753/svr_estendido.2022.226711.
Der volle Inhalt der QuelleNasser, Mohamed, und Badih Jawad. „Design of Experiments as Effective Design Tools“. In ASME 2008 International Mechanical Engineering Congress and Exposition. ASMEDC, 2008. http://dx.doi.org/10.1115/imece2008-68840.
Der volle Inhalt der QuelleRizzi, Luca, Sarah De Cristofaro und Antonio Zingarofalo. „User Driven Custom Design - the solution to simplify customisation according to consumer needs“. In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003590.
Der volle Inhalt der QuelleN.V., Kravchenko. „CHEMICAL COMPOSITION AND BIOLOGICAL VALUE ANALYSIS OF SEMI-PRODUCT FROM SKIMMED MILK WITH ADDITION OF LICORICE EXTRACT“. In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.107-111.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Minimally processed product"
Kuchler, Fred, Megan Sweitzer und Carolyn Chelius. prevalence of the "natural" claim on food product packaging. Washington, D.C.: USDA Economic Research Service, Mai 2023. http://dx.doi.org/10.32747/2023.8023700.ers.
Der volle Inhalt der QuellePoverenov, E., Philip Demokritou, Yaguang Luo und V. Rodov. Green nature inspired nano-sanitizers for enhancing safety of ready-to-eat fruits and vegetables. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2022. http://dx.doi.org/10.32747/2022.8134145.bard.
Der volle Inhalt der QuelleBaader, Franz, Ralf Küsters und Ralf Molitor. Rewriting Concepts Using Terminologies - Revisited. Aachen University of Technology, 1999. http://dx.doi.org/10.25368/2022.97.
Der volle Inhalt der QuelleBaader, Franz, Ralf Küsters und Ralf Molitor. Rewriting Concepts Using Terminologies - Revisited. Aachen University of Technology, 1999. http://dx.doi.org/10.25368/2022.97.
Der volle Inhalt der Quellede Caritat, Patrice, Brent McInnes und Stephen Rowins. Towards a heavy mineral map of the Australian continent: a feasibility study. Geoscience Australia, 2020. http://dx.doi.org/10.11636/record.2020.031.
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