Zeitschriftenartikel zum Thema „Minimally processed product“
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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 QuelleNassivera, Federico, und Sandro Sillani. „Consumer perceptions and motivations in choice of minimally processed vegetables“. British Food Journal 117, Nr. 3 (02.03.2015): 970–86. http://dx.doi.org/10.1108/bfj-03-2014-0132.
Der volle Inhalt der QuelleMartins, Ramilo Nogueira, Ben-Hur Mattiuz, Leandra Oliveira Santos, Cristiane Maria Ascari Morgado und Claudia Fabrino Machado Mattiuz. „Preservation of minimally processed 'aurora-1' peaches using additives“. Revista Brasileira de Fruticultura 33, Nr. 4 (Dezember 2011): 1229–39. http://dx.doi.org/10.1590/s0100-29452011000400023.
Der volle Inhalt der QuelleTuhumury, Helen C. D. „Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES“. AGRITEKNO, Jurnal Teknologi Pertanian 6, Nr. 1 (01.04.2017): 1. http://dx.doi.org/10.30598/jagritekno.2017.6.1.1.
Der volle Inhalt der QuelleAnsah, Francisca Aba, Maria Luisa Amodio, Maria Lucia Valeria De Chiara und Giancarlo Colelli. „Effects of equipments and processing conditions on quality of fresh-cut produce“. Journal of Agricultural Engineering 49, Nr. 3 (27.03.2018): 139–50. http://dx.doi.org/10.4081/jae.2018.827.
Der volle Inhalt der QuelleFurlaneto, Karina Aparecida, Flávia Aparecida de Carvalho Mariano-Nasser, Juliana Arruda Ramos, Giovanna Alencar Lundgren, Cibelli Magalhães Nuvolari, Pedro Fernandes Fleury de Souza Lima, Maurício Dominguez Nasser und Rogério Lopes Vieites. „Modified atmosphere in minimally processed cauliflower conservation and quality“. Semina: Ciências Agrárias 38, Nr. 6 (23.11.2017): 3549. http://dx.doi.org/10.5433/1679-0359.2017v38n6p3549.
Der volle Inhalt der QuelleScrinis, Gyorgy, und Carlos Augusto Monteiro. „Ultra-processed foods and the limits of product reformulation“. Public Health Nutrition 21, Nr. 1 (13.07.2017): 247–52. http://dx.doi.org/10.1017/s1368980017001392.
Der volle Inhalt der QuelleBhuvaneswari, S., C. K. Narayana, R. Udhayakumar und R. Veere Gowda. „Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.)“. Journal of Horticultural Sciences 10, Nr. 2 (31.12.2015): 216–19. http://dx.doi.org/10.24154/jhs.v10i2.132.
Der volle Inhalt der QuelleNurhayati, Ademai Ade, Arintina Rahayuni und Ria Ambarwati. „PENGARUH PROSES OZONISASI TERHADAP TOTAL BAKTERI, STABILITAS VITAMIN C, DAN TEKSTUR PADA BUAH MELON POTONG“. JURNAL RISET GIZI 7, Nr. 2 (03.12.2019): 79–82. http://dx.doi.org/10.31983/jrg.v7i2.5197.
Der volle Inhalt der QuelleSvisco, Elizabeth, Carmen Byker Shanks, Selena Ahmed und Katie Bark. „Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples“. Foods 8, Nr. 2 (01.02.2019): 50. http://dx.doi.org/10.3390/foods8020050.
Der volle Inhalt der QuelleLuiten, Claire M., Ingrid HM Steenhuis, Helen Eyles, Cliona Ni Mhurchu und Wilma E. Waterlander. „Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets“. Public Health Nutrition 19, Nr. 3 (29.07.2015): 530–38. http://dx.doi.org/10.1017/s1368980015002177.
Der volle Inhalt der QuellePizato, Sandriane, William Renzo Cortez-Vega, Tailine Saturnino Da Costa, Lauren Menegon De Oliveira und Carlos Prentice. „Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings“. Journal of Food Research 2, Nr. 5 (04.08.2013): 24. http://dx.doi.org/10.5539/jfr.v2n5p24.
Der volle Inhalt der QuelleK, Buvaneshwari, Sashidevi G, Hemalatha G und Arunkumar A. „Effect of Storage Conditions on Quality and Shelf Life of Minimally Processed Precut Banana Pseudostem“. Madras Agricultural Journal 108, March (2021): 1–4. http://dx.doi.org/10.29321/maj.10.000479.
Der volle Inhalt der QuelleMonteiro, Carlos A., Geoffrey Cannon, Renata B. Levy, Jean-Claude Moubarac, Maria LC Louzada, Fernanda Rauber, Neha Khandpur et al. „Ultra-processed foods: what they are and how to identify them“. Public Health Nutrition 22, Nr. 5 (12.02.2019): 936–41. http://dx.doi.org/10.1017/s1368980018003762.
Der volle Inhalt der QuelleStan, Andreea, Mihai Frîncu, Marian Vintilă und Liliana Bădulescu. „MINIMAL PROCESSING OF ORGANIC APPLES BY DRYING - CONSUMER ACCEPTANCE“. Fruit Growing Research 36 (22.12.2020): 99–105. http://dx.doi.org/10.33045/fgr.v36.2020.12.
Der volle Inhalt der QuelleSequino, Giuseppina, Vincenzo Valentino, Elena Torrieri und Francesca De Filippis. „Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product“. Foods 11, Nr. 14 (21.07.2022): 2164. http://dx.doi.org/10.3390/foods11142164.
Der volle Inhalt der QuelleVolpe, Stefania, Silvana Cavella und Elena Torrieri. „Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples“. Coatings 9, Nr. 9 (06.09.2019): 569. http://dx.doi.org/10.3390/coatings9090569.
Der volle Inhalt der QuelleHasbullah, Rokhani, Rizky Tri Rubbi, Lilik Pujantoro und Leopold O. Nelwan. „Modified atmosphere packaging for minimally processed papaya (Carica papaya L.)“. IOP Conference Series: Earth and Environmental Science 1290, Nr. 1 (01.01.2024): 012018. http://dx.doi.org/10.1088/1755-1315/1290/1/012018.
Der volle Inhalt der QuelleZadeike, Daiva, und Rimgaile Degutyte. „Recent Advances in Acoustic Technology in Food Processing“. Foods 12, Nr. 18 (07.09.2023): 3365. http://dx.doi.org/10.3390/foods12183365.
Der volle Inhalt der QuelleFadiji, Tobi, Mahdi Rashvand, Michael O. Daramola und Samuel A. Iwarere. „A Review on Antimicrobial Packaging for Extending the Shelf Life of Food“. Processes 11, Nr. 2 (15.02.2023): 590. http://dx.doi.org/10.3390/pr11020590.
Der volle Inhalt der QuelleNisperos-Carriedo, Myrna o., und Elizabeth A. Baldwin. „EDIBLE COATINGS FOR FRUITS AND VEGETABLES.“ HortScience 28, Nr. 5 (Mai 1993): 469c—469. http://dx.doi.org/10.21273/hortsci.28.5.469c.
Der volle Inhalt der QuelleBARKER, G., P. MALAKAR, M. DELTORRE, M. STECCHINI und M. PECK. „Probabilistic representation of the exposure of consumers to neurotoxin in a minimally processed potato product“. International Journal of Food Microbiology 100, Nr. 1-3 (15.04.2005): 345–57. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.10.030.
Der volle Inhalt der QuelleOliveira, Luana de, Silvia Renata Machado Coelho, Divair Christ, Ricardo Luís Schaefer, Letícia Barbosa Silva, Adilson Ricken Schuelter und Clair Viecelli. „Use of UV-C radiation and packaging to maintain the quality of minimally processed kale“. OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, Nr. 5 (13.05.2024): e4646. http://dx.doi.org/10.55905/oelv22n5-093.
Der volle Inhalt der QuelleClark, Jasmine, Monica Jimenez, Enrique Raso, Loretta Antwi, Lawrence Ofosu-Appiah, David Opare und Belen Torondel. „Evaluation of Key Antimicrobial Properties of Moringa oleifera in Relation to Its Use as a Hand-Washing Product“. Water 10, Nr. 9 (29.08.2018): 1154. http://dx.doi.org/10.3390/w10091154.
Der volle Inhalt der QuelleSalazar-Orbea, Gabriela Lorena, Rocío García-Villalba, Francisco A. Tomás-Barberán und Luis Manuel Sánchez-Siles. „High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products“. Foods 10, Nr. 12 (25.11.2021): 2919. http://dx.doi.org/10.3390/foods10122919.
Der volle Inhalt der QuelleKlug, Tâmmila Venzke, Moises Jardim Segaspini, Júnia Capua de Lima Novello, Amanda Bianchini Moresco, Ana Raisa Paiva, Alessandro de Oliveira Rios, Eduardo Cesar Tondo und Renar João Bender. „Tannin extracts on quality of fresh cut crisp leaf lettuce“. Ciência Rural 46, Nr. 8 (10.05.2016): 1357–63. http://dx.doi.org/10.1590/0103-8478cr20151013.
Der volle Inhalt der QuelleBarreto, Caroline Farias, Renan Navroski, Roseli de Mello Farias, Marines Batalha Moreno Kirinus, Carlos Roberto Martins und Marcelo Barbosa Malgarim. „Addition of preservatives to minimally processed ‘BRS Kampai’ peaches (Prunus persica L.)“. SEPTEMBER 2020, Nr. 14(9):2020 (20.09.2020): 1394–98. http://dx.doi.org/10.21475/ajcs.20.14.09.p2373.
Der volle Inhalt der QuellePatanè, C., A. Pellegrino, A. Malvuccio, L. Siracusa, G. Ruberto, V. Rizzo und F. Giuffrida. „Minimally processed long-storage Mediterranean tomato: a novel product from traditional crops in the agrifood industry“. Acta Horticulturae, Nr. 1141 (Oktober 2016): 297–304. http://dx.doi.org/10.17660/actahortic.2016.1141.37.
Der volle Inhalt der QuelleSimmons, Gilbert F., Roger Rij, Joseph L. Smilanick und Shama John. „Microbial Population Reduction on Cantaloupe Destined for the Minimally Processed Market Using Vapor Hydrogen Peroxide or SO“. HortScience 31, Nr. 4 (August 1996): 600c—600. http://dx.doi.org/10.21273/hortsci.31.4.600c.
Der volle Inhalt der QuelleGIANNAKOUROU, M. C., K. KOUTSOUMANIS, G. J. E. NYCHAS und P. S. TAOUKIS. „Development and Assessment of an Intelligent Shelf Life Decision System for Quality Optimization of the Food Chill Chain“. Journal of Food Protection 64, Nr. 7 (01.07.2001): 1051–57. http://dx.doi.org/10.4315/0362-028x-64.7.1051.
Der volle Inhalt der QuelleGiannakourou, Maria C., und Theofania N. Tsironi. „Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation“. Foods 10, Nr. 4 (11.04.2021): 830. http://dx.doi.org/10.3390/foods10040830.
Der volle Inhalt der QuelleBrandelero, Renata Paula Herrera, Evandro Martin Brandelero und Fábio Mendonça de Almeida. „Biodegradable films of starch/PVOH/alginate in packaging systems for minimally processed lettuce (Lactuca sativa L.)“. Ciência e Agrotecnologia 40, Nr. 5 (Oktober 2016): 510–21. http://dx.doi.org/10.1590/1413-70542016405010516.
Der volle Inhalt der QuelleD'LIMA, C. B., und T. V. SUSLOW. „Comparative Evaluation of Practical Functionality of Rapid Test Format Kits for Detection of Escherichia coli O157:H7 on Lettuce and Leafy Greens“. Journal of Food Protection 72, Nr. 12 (01.12.2009): 2461–70. http://dx.doi.org/10.4315/0362-028x-72.12.2461.
Der volle Inhalt der QuelleGrant, Ar'quette, und Salina Parveen. „All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging“. Journal of Food Protection 80, Nr. 4 (08.03.2017): 540–44. http://dx.doi.org/10.4315/0362-028x.jfp-16-146.
Der volle Inhalt der QuelleSIMÕES, ADRIANO DO NASCIMENTO, CLARISSA SOARES FREIRE, EDSON FÁBIO DA SILVA, AURÉLIO PAES BARROS JÚNIOR und SÉRGIO LUIZ FERREIRA-SILVA. „QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES“. Revista Caatinga 29, Nr. 1 (März 2016): 25–36. http://dx.doi.org/10.1590/1983-21252016v29n104rc.
Der volle Inhalt der QuelleZupanič, Nina, Maša Hribar, Nataša Fidler Mis und Igor Pravst. „Free Sugar Content in Pre-Packaged Products: Does Voluntary Product Reformulation Work in Practice?“ Nutrients 11, Nr. 11 (25.10.2019): 2577. http://dx.doi.org/10.3390/nu11112577.
Der volle Inhalt der QuelleLima, Emília Maria França, Caroline Harumi Silva Matsumura, Geovana Luísa da Silva, Isabela Cristina Soares Patrocínio, Catarina Angeli Santos, Patrícia Aparecida Pimenta Pereira, Neuza Mariko Aymoto Hassimotto, Uelinton Manoel Pinto und Luciana Rodrigues da Cunha. „Antimicrobial and Antioxidant Activity of Apricot (Mimusopsis comersonii) Phenolic-Rich Extract and Its Application as an Edible Coating for Fresh-Cut Vegetable Preservation“. BioMed Research International 2022 (21.10.2022): 1–10. http://dx.doi.org/10.1155/2022/8440304.
Der volle Inhalt der QuelleFrezza, Diana, Aina M. Pons Miquel, Veronica Logegaray, Adrian P. Leon und Angel Chiesa, D. „Effect Of Light Environment On Harvest Quality And Postharvest Behavior Of Minimally Processed Sweet Pepper“. European Scientific Journal, ESJ 12, Nr. 15 (30.05.2016): 406. http://dx.doi.org/10.19044/esj.2016.v12n15p406.
Der volle Inhalt der QuelleSegall, Kevin I., und Martin G. Scanlon. „Design and Analysis of a Modified-atmosphere Package for Minimally Processed Romaine Lettuce“. Journal of the American Society for Horticultural Science 121, Nr. 4 (Juli 1996): 722–29. http://dx.doi.org/10.21273/jashs.121.4.722.
Der volle Inhalt der QuelleUSCANGA-SOSA, Diana P., María B. PÉREZ-GAGO, Fernando C. GÓMEZ-MERINO, José A. HERRERA-CORREDOR, Aleida S. HERNÁNDEZ-CÁZARES und Adriana CONTRERAS-OLIVA. „Effect of antioxidants and pH on browning and firmness of minimally processed eggplant“. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 48, Nr. 1 (31.03.2020): 79–89. http://dx.doi.org/10.15835/nbha48111700.
Der volle Inhalt der QuelleLopes, Ana C., Rui P. Queirós, Rita S. Inácio, Carlos A. Pinto, Susana Casal, Ivonne Delgadillo und Jorge A. Saraiva. „High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad“. Foods 13, Nr. 9 (24.04.2024): 1304. http://dx.doi.org/10.3390/foods13091304.
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