Articoli di riviste sul tema "Minimally processed product"
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DOAN, CRAIG H., e P. MICHAEL DAVIDSON. "Microbiology of Potatoes and Potato Products: A Review". Journal of Food Protection 63, n. 5 (1 maggio 2000): 668–83. http://dx.doi.org/10.4315/0362-028x-63.5.668.
Casas Forero, Nidia. "Conservation technologies of minimally processed fruits and vegetables". Revista de Investigaciones de UNIAGRARIA 2, n. 1 (1 gennaio 2014): 13–22. http://dx.doi.org/10.33133/riu-2-2014-69.
Barata, 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 e Priscilla Andrade Silva. "The importance of agro-economic characteristics for minimal cassava processing: A review". Research, Society and Development 10, n. 7 (2 luglio 2021): e57110716904. http://dx.doi.org/10.33448/rsd-v10i7.16904.
Perkins-Veazie, P., J. K. Collins e E. Baldwin. "Shelf Life of Minimally Processed Watermelon". HortScience 33, n. 4 (luglio 1998): 605b—605. http://dx.doi.org/10.21273/hortsci.33.4.605b.
Miceli, Claudia, Alessandra Moncada, Filippo Vetrano, Giovanni Iapichino, Fabio D’Anna e Alessandro Miceli. "Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce". Agronomy 10, n. 2 (6 febbraio 2020): 242. http://dx.doi.org/10.3390/agronomy10020242.
García-Martínez, Nuria, Pedro Andreo-Martínez, Luis Almela, Lucía Guardiola e José A. Gabaldón. "Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere". Journal of Food Protection 80, n. 5 (30 marzo 2017): 740–49. http://dx.doi.org/10.4315/0362-028x.jfp-16-289.
Nassivera, Federico, e Sandro Sillani. "Consumer Behavior Toward Eco-Labeled Minimally Processed Fruit Product". Journal of International Food & Agribusiness Marketing 29, n. 1 (27 dicembre 2016): 29–45. http://dx.doi.org/10.1080/08974438.2016.1241734.
Nogales-Delgado, S., A. M. Fernández-León, J. Delgado-Adámez, M. T. Hernández-Méndez e 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 gennaio 2013): 49–54. http://dx.doi.org/10.17221/378/2011-cjfs.
Solberg, Siri Løvsjø, Laura Terragni e Sabrina Ionata Granheim. "Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers". Public Health Nutrition 19, n. 11 (23 dicembre 2015): 1990–2001. http://dx.doi.org/10.1017/s1368980015003523.
K. MANJULA e K. SOWJANYA. "A STUDY ON QUALITY EVALUATION OF MINIMALLY PROCESSED FRUITS AND VEGETABLES". Pollution Research 41, n. 04 (2022): 1199–204. http://dx.doi.org/10.53550/pr.2022.v41i04.008.
Nassivera, Federico, e Sandro Sillani. "Consumer perceptions and motivations in choice of minimally processed vegetables". British Food Journal 117, n. 3 (2 marzo 2015): 970–86. http://dx.doi.org/10.1108/bfj-03-2014-0132.
Martins, Ramilo Nogueira, Ben-Hur Mattiuz, Leandra Oliveira Santos, Cristiane Maria Ascari Morgado e Claudia Fabrino Machado Mattiuz. "Preservation of minimally processed 'aurora-1' peaches using additives". Revista Brasileira de Fruticultura 33, n. 4 (dicembre 2011): 1229–39. http://dx.doi.org/10.1590/s0100-29452011000400023.
Tuhumury, Helen C. D. "Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES". AGRITEKNO, Jurnal Teknologi Pertanian 6, n. 1 (1 aprile 2017): 1. http://dx.doi.org/10.30598/jagritekno.2017.6.1.1.
Ansah, Francisca Aba, Maria Luisa Amodio, Maria Lucia Valeria De Chiara e Giancarlo Colelli. "Effects of equipments and processing conditions on quality of fresh-cut produce". Journal of Agricultural Engineering 49, n. 3 (27 marzo 2018): 139–50. http://dx.doi.org/10.4081/jae.2018.827.
Furlaneto, 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 e Rogério Lopes Vieites. "Modified atmosphere in minimally processed cauliflower conservation and quality". Semina: Ciências Agrárias 38, n. 6 (23 novembre 2017): 3549. http://dx.doi.org/10.5433/1679-0359.2017v38n6p3549.
Scrinis, Gyorgy, e Carlos Augusto Monteiro. "Ultra-processed foods and the limits of product reformulation". Public Health Nutrition 21, n. 1 (13 luglio 2017): 247–52. http://dx.doi.org/10.1017/s1368980017001392.
Bhuvaneswari, S., C. K. Narayana, R. Udhayakumar e R. Veere Gowda. "Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.)". Journal of Horticultural Sciences 10, n. 2 (31 dicembre 2015): 216–19. http://dx.doi.org/10.24154/jhs.v10i2.132.
Nurhayati, Ademai Ade, Arintina Rahayuni e Ria Ambarwati. "PENGARUH PROSES OZONISASI TERHADAP TOTAL BAKTERI, STABILITAS VITAMIN C, DAN TEKSTUR PADA BUAH MELON POTONG". JURNAL RISET GIZI 7, n. 2 (3 dicembre 2019): 79–82. http://dx.doi.org/10.31983/jrg.v7i2.5197.
Svisco, Elizabeth, Carmen Byker Shanks, Selena Ahmed e Katie Bark. "Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples". Foods 8, n. 2 (1 febbraio 2019): 50. http://dx.doi.org/10.3390/foods8020050.
Luiten, Claire M., Ingrid HM Steenhuis, Helen Eyles, Cliona Ni Mhurchu e 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, n. 3 (29 luglio 2015): 530–38. http://dx.doi.org/10.1017/s1368980015002177.
Pizato, Sandriane, William Renzo Cortez-Vega, Tailine Saturnino Da Costa, Lauren Menegon De Oliveira e Carlos Prentice. "Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings". Journal of Food Research 2, n. 5 (4 agosto 2013): 24. http://dx.doi.org/10.5539/jfr.v2n5p24.
K, Buvaneshwari, Sashidevi G, Hemalatha G e 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.
Monteiro, 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, n. 5 (12 febbraio 2019): 936–41. http://dx.doi.org/10.1017/s1368980018003762.
Stan, Andreea, Mihai Frîncu, Marian Vintilă e Liliana Bădulescu. "MINIMAL PROCESSING OF ORGANIC APPLES BY DRYING - CONSUMER ACCEPTANCE". Fruit Growing Research 36 (22 dicembre 2020): 99–105. http://dx.doi.org/10.33045/fgr.v36.2020.12.
Sequino, Giuseppina, Vincenzo Valentino, Elena Torrieri e Francesca De Filippis. "Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product". Foods 11, n. 14 (21 luglio 2022): 2164. http://dx.doi.org/10.3390/foods11142164.
Volpe, Stefania, Silvana Cavella e Elena Torrieri. "Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples". Coatings 9, n. 9 (6 settembre 2019): 569. http://dx.doi.org/10.3390/coatings9090569.
Hasbullah, Rokhani, Rizky Tri Rubbi, Lilik Pujantoro e Leopold O. Nelwan. "Modified atmosphere packaging for minimally processed papaya (Carica papaya L.)". IOP Conference Series: Earth and Environmental Science 1290, n. 1 (1 gennaio 2024): 012018. http://dx.doi.org/10.1088/1755-1315/1290/1/012018.
Zadeike, Daiva, e Rimgaile Degutyte. "Recent Advances in Acoustic Technology in Food Processing". Foods 12, n. 18 (7 settembre 2023): 3365. http://dx.doi.org/10.3390/foods12183365.
Fadiji, Tobi, Mahdi Rashvand, Michael O. Daramola e Samuel A. Iwarere. "A Review on Antimicrobial Packaging for Extending the Shelf Life of Food". Processes 11, n. 2 (15 febbraio 2023): 590. http://dx.doi.org/10.3390/pr11020590.
Nisperos-Carriedo, Myrna o., e Elizabeth A. Baldwin. "EDIBLE COATINGS FOR FRUITS AND VEGETABLES." HortScience 28, n. 5 (maggio 1993): 469c—469. http://dx.doi.org/10.21273/hortsci.28.5.469c.
BARKER, G., P. MALAKAR, M. DELTORRE, M. STECCHINI e M. PECK. "Probabilistic representation of the exposure of consumers to neurotoxin in a minimally processed potato product". International Journal of Food Microbiology 100, n. 1-3 (15 aprile 2005): 345–57. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.10.030.
Oliveira, Luana de, Silvia Renata Machado Coelho, Divair Christ, Ricardo Luís Schaefer, Letícia Barbosa Silva, Adilson Ricken Schuelter e Clair Viecelli. "Use of UV-C radiation and packaging to maintain the quality of minimally processed kale". OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, n. 5 (13 maggio 2024): e4646. http://dx.doi.org/10.55905/oelv22n5-093.
Clark, Jasmine, Monica Jimenez, Enrique Raso, Loretta Antwi, Lawrence Ofosu-Appiah, David Opare e Belen Torondel. "Evaluation of Key Antimicrobial Properties of Moringa oleifera in Relation to Its Use as a Hand-Washing Product". Water 10, n. 9 (29 agosto 2018): 1154. http://dx.doi.org/10.3390/w10091154.
Salazar-Orbea, Gabriela Lorena, Rocío García-Villalba, Francisco A. Tomás-Barberán e Luis Manuel Sánchez-Siles. "High–Pressure Processing vs. Thermal Treatment: Effect on the Stability of Polyphenols in Strawberry and Apple Products". Foods 10, n. 12 (25 novembre 2021): 2919. http://dx.doi.org/10.3390/foods10122919.
Klug, Tâmmila Venzke, Moises Jardim Segaspini, Júnia Capua de Lima Novello, Amanda Bianchini Moresco, Ana Raisa Paiva, Alessandro de Oliveira Rios, Eduardo Cesar Tondo e Renar João Bender. "Tannin extracts on quality of fresh cut crisp leaf lettuce". Ciência Rural 46, n. 8 (10 maggio 2016): 1357–63. http://dx.doi.org/10.1590/0103-8478cr20151013.
Barreto, Caroline Farias, Renan Navroski, Roseli de Mello Farias, Marines Batalha Moreno Kirinus, Carlos Roberto Martins e Marcelo Barbosa Malgarim. "Addition of preservatives to minimally processed ‘BRS Kampai’ peaches (Prunus persica L.)". SEPTEMBER 2020, n. 14(9):2020 (20 settembre 2020): 1394–98. http://dx.doi.org/10.21475/ajcs.20.14.09.p2373.
Patanè, C., A. Pellegrino, A. Malvuccio, L. Siracusa, G. Ruberto, V. Rizzo e F. Giuffrida. "Minimally processed long-storage Mediterranean tomato: a novel product from traditional crops in the agrifood industry". Acta Horticulturae, n. 1141 (ottobre 2016): 297–304. http://dx.doi.org/10.17660/actahortic.2016.1141.37.
Simmons, Gilbert F., Roger Rij, Joseph L. Smilanick e Shama John. "Microbial Population Reduction on Cantaloupe Destined for the Minimally Processed Market Using Vapor Hydrogen Peroxide or SO". HortScience 31, n. 4 (agosto 1996): 600c—600. http://dx.doi.org/10.21273/hortsci.31.4.600c.
GIANNAKOUROU, M. C., K. KOUTSOUMANIS, G. J. E. NYCHAS e 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, n. 7 (1 luglio 2001): 1051–57. http://dx.doi.org/10.4315/0362-028x-64.7.1051.
Giannakourou, Maria C., e Theofania N. Tsironi. "Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation". Foods 10, n. 4 (11 aprile 2021): 830. http://dx.doi.org/10.3390/foods10040830.
Brandelero, Renata Paula Herrera, Evandro Martin Brandelero e Fábio Mendonça de Almeida. "Biodegradable films of starch/PVOH/alginate in packaging systems for minimally processed lettuce (Lactuca sativa L.)". Ciência e Agrotecnologia 40, n. 5 (ottobre 2016): 510–21. http://dx.doi.org/10.1590/1413-70542016405010516.
D'LIMA, C. B., e 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, n. 12 (1 dicembre 2009): 2461–70. http://dx.doi.org/10.4315/0362-028x-72.12.2461.
Grant, Ar'quette, e Salina Parveen. "All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging". Journal of Food Protection 80, n. 4 (8 marzo 2017): 540–44. http://dx.doi.org/10.4315/0362-028x.jfp-16-146.
SIMÕES, ADRIANO DO NASCIMENTO, CLARISSA SOARES FREIRE, EDSON FÁBIO DA SILVA, AURÉLIO PAES BARROS JÚNIOR e SÉRGIO LUIZ FERREIRA-SILVA. "QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES". Revista Caatinga 29, n. 1 (marzo 2016): 25–36. http://dx.doi.org/10.1590/1983-21252016v29n104rc.
Zupanič, Nina, Maša Hribar, Nataša Fidler Mis e Igor Pravst. "Free Sugar Content in Pre-Packaged Products: Does Voluntary Product Reformulation Work in Practice?" Nutrients 11, n. 11 (25 ottobre 2019): 2577. http://dx.doi.org/10.3390/nu11112577.
Lima, 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 e 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 ottobre 2022): 1–10. http://dx.doi.org/10.1155/2022/8440304.
Frezza, Diana, Aina M. Pons Miquel, Veronica Logegaray, Adrian P. Leon e Angel Chiesa, D. "Effect Of Light Environment On Harvest Quality And Postharvest Behavior Of Minimally Processed Sweet Pepper". European Scientific Journal, ESJ 12, n. 15 (30 maggio 2016): 406. http://dx.doi.org/10.19044/esj.2016.v12n15p406.
Segall, Kevin I., e 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, n. 4 (luglio 1996): 722–29. http://dx.doi.org/10.21273/jashs.121.4.722.
USCANGA-SOSA, Diana P., María B. PÉREZ-GAGO, Fernando C. GÓMEZ-MERINO, José A. HERRERA-CORREDOR, Aleida S. HERNÁNDEZ-CÁZARES e Adriana CONTRERAS-OLIVA. "Effect of antioxidants and pH on browning and firmness of minimally processed eggplant". Notulae Botanicae Horti Agrobotanici Cluj-Napoca 48, n. 1 (31 marzo 2020): 79–89. http://dx.doi.org/10.15835/nbha48111700.
Lopes, Ana C., Rui P. Queirós, Rita S. Inácio, Carlos A. Pinto, Susana Casal, Ivonne Delgadillo e Jorge A. Saraiva. "High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad". Foods 13, n. 9 (24 aprile 2024): 1304. http://dx.doi.org/10.3390/foods13091304.