Artykuły w czasopismach na temat „Minimally processed product”
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DOAN, CRAIG H., i P. MICHAEL DAVIDSON. "Microbiology of Potatoes and Potato Products: A Review". Journal of Food Protection 63, nr 5 (1.05.2000): 668–83. http://dx.doi.org/10.4315/0362-028x-63.5.668.
Pełny tekst źródłaCasas Forero, Nidia. "Conservation technologies of minimally processed fruits and vegetables". Revista de Investigaciones de UNIAGRARIA 2, nr 1 (1.01.2014): 13–22. http://dx.doi.org/10.33133/riu-2-2014-69.
Pełny tekst źródłaBarata, 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 i Priscilla Andrade Silva. "The importance of agro-economic characteristics for minimal cassava processing: A review". Research, Society and Development 10, nr 7 (2.07.2021): e57110716904. http://dx.doi.org/10.33448/rsd-v10i7.16904.
Pełny tekst źródłaPerkins-Veazie, P., J. K. Collins i E. Baldwin. "Shelf Life of Minimally Processed Watermelon". HortScience 33, nr 4 (lipiec 1998): 605b—605. http://dx.doi.org/10.21273/hortsci.33.4.605b.
Pełny tekst źródłaMiceli, Claudia, Alessandra Moncada, Filippo Vetrano, Giovanni Iapichino, Fabio D’Anna i 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 (6.02.2020): 242. http://dx.doi.org/10.3390/agronomy10020242.
Pełny tekst źródłaGarcía-Martínez, Nuria, Pedro Andreo-Martínez, Luis Almela, Lucía Guardiola i 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.
Pełny tekst źródłaNassivera, Federico, i 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.
Pełny tekst źródłaNogales-Delgado, S., A. M. Fernández-León, J. Delgado-Adámez, M. T. Hernández-Méndez i 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.
Pełny tekst źródłaSolberg, Siri Løvsjø, Laura Terragni i 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.
Pełny tekst źródłaK. MANJULA i 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.
Pełny tekst źródłaNassivera, Federico, i Sandro Sillani. "Consumer perceptions and motivations in choice of minimally processed vegetables". British Food Journal 117, nr 3 (2.03.2015): 970–86. http://dx.doi.org/10.1108/bfj-03-2014-0132.
Pełny tekst źródłaMartins, Ramilo Nogueira, Ben-Hur Mattiuz, Leandra Oliveira Santos, Cristiane Maria Ascari Morgado i Claudia Fabrino Machado Mattiuz. "Preservation of minimally processed 'aurora-1' peaches using additives". Revista Brasileira de Fruticultura 33, nr 4 (grudzień 2011): 1229–39. http://dx.doi.org/10.1590/s0100-29452011000400023.
Pełny tekst źródłaTuhumury, Helen C. D. "Listeria monocytogenes: A CONSIDERABLE PATHOGENIC MICROORGANISM OF CONCERN IN MINIMALLY PROCESSED FRUITS AND VEGETABLES". AGRITEKNO, Jurnal Teknologi Pertanian 6, nr 1 (1.04.2017): 1. http://dx.doi.org/10.30598/jagritekno.2017.6.1.1.
Pełny tekst źródłaAnsah, Francisca Aba, Maria Luisa Amodio, Maria Lucia Valeria De Chiara i 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.
Pełny tekst źródłaFurlaneto, 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 i 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.
Pełny tekst źródłaScrinis, Gyorgy, i 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.
Pełny tekst źródłaBhuvaneswari, S., C. K. Narayana, R. Udhayakumar i 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.
Pełny tekst źródłaNurhayati, Ademai Ade, Arintina Rahayuni i Ria Ambarwati. "PENGARUH PROSES OZONISASI TERHADAP TOTAL BAKTERI, STABILITAS VITAMIN C, DAN TEKSTUR PADA BUAH MELON POTONG". JURNAL RISET GIZI 7, nr 2 (3.12.2019): 79–82. http://dx.doi.org/10.31983/jrg.v7i2.5197.
Pełny tekst źródłaSvisco, Elizabeth, Carmen Byker Shanks, Selena Ahmed i Katie Bark. "Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples". Foods 8, nr 2 (1.02.2019): 50. http://dx.doi.org/10.3390/foods8020050.
Pełny tekst źródłaLuiten, Claire M., Ingrid HM Steenhuis, Helen Eyles, Cliona Ni Mhurchu i 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.
Pełny tekst źródłaPizato, Sandriane, William Renzo Cortez-Vega, Tailine Saturnino Da Costa, Lauren Menegon De Oliveira i Carlos Prentice. "Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings". Journal of Food Research 2, nr 5 (4.08.2013): 24. http://dx.doi.org/10.5539/jfr.v2n5p24.
Pełny tekst źródłaK, Buvaneshwari, Sashidevi G, Hemalatha G i 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.
Pełny tekst źródłaMonteiro, Carlos A., Geoffrey Cannon, Renata B. Levy, Jean-Claude Moubarac, Maria LC Louzada, Fernanda Rauber, Neha Khandpur i in. "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.
Pełny tekst źródłaStan, Andreea, Mihai Frîncu, Marian Vintilă i 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.
Pełny tekst źródłaSequino, Giuseppina, Vincenzo Valentino, Elena Torrieri i 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.
Pełny tekst źródłaVolpe, Stefania, Silvana Cavella i Elena Torrieri. "Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples". Coatings 9, nr 9 (6.09.2019): 569. http://dx.doi.org/10.3390/coatings9090569.
Pełny tekst źródłaHasbullah, Rokhani, Rizky Tri Rubbi, Lilik Pujantoro i Leopold O. Nelwan. "Modified atmosphere packaging for minimally processed papaya (Carica papaya L.)". IOP Conference Series: Earth and Environmental Science 1290, nr 1 (1.01.2024): 012018. http://dx.doi.org/10.1088/1755-1315/1290/1/012018.
Pełny tekst źródłaZadeike, Daiva, i Rimgaile Degutyte. "Recent Advances in Acoustic Technology in Food Processing". Foods 12, nr 18 (7.09.2023): 3365. http://dx.doi.org/10.3390/foods12183365.
Pełny tekst źródłaFadiji, Tobi, Mahdi Rashvand, Michael O. Daramola i 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.
Pełny tekst źródłaNisperos-Carriedo, Myrna o., i Elizabeth A. Baldwin. "EDIBLE COATINGS FOR FRUITS AND VEGETABLES." HortScience 28, nr 5 (maj 1993): 469c—469. http://dx.doi.org/10.21273/hortsci.28.5.469c.
Pełny tekst źródłaBARKER, G., P. MALAKAR, M. DELTORRE, M. STECCHINI i 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.
Pełny tekst źródłaOliveira, Luana de, Silvia Renata Machado Coelho, Divair Christ, Ricardo Luís Schaefer, Letícia Barbosa Silva, Adilson Ricken Schuelter i 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.
Pełny tekst źródłaClark, Jasmine, Monica Jimenez, Enrique Raso, Loretta Antwi, Lawrence Ofosu-Appiah, David Opare i 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.
Pełny tekst źródłaSalazar-Orbea, Gabriela Lorena, Rocío García-Villalba, Francisco A. Tomás-Barberán i 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.
Pełny tekst źródłaKlug, Tâmmila Venzke, Moises Jardim Segaspini, Júnia Capua de Lima Novello, Amanda Bianchini Moresco, Ana Raisa Paiva, Alessandro de Oliveira Rios, Eduardo Cesar Tondo i 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.
Pełny tekst źródłaBarreto, Caroline Farias, Renan Navroski, Roseli de Mello Farias, Marines Batalha Moreno Kirinus, Carlos Roberto Martins i 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.
Pełny tekst źródłaPatanè, C., A. Pellegrino, A. Malvuccio, L. Siracusa, G. Ruberto, V. Rizzo i F. Giuffrida. "Minimally processed long-storage Mediterranean tomato: a novel product from traditional crops in the agrifood industry". Acta Horticulturae, nr 1141 (październik 2016): 297–304. http://dx.doi.org/10.17660/actahortic.2016.1141.37.
Pełny tekst źródłaSimmons, Gilbert F., Roger Rij, Joseph L. Smilanick i Shama John. "Microbial Population Reduction on Cantaloupe Destined for the Minimally Processed Market Using Vapor Hydrogen Peroxide or SO". HortScience 31, nr 4 (sierpień 1996): 600c—600. http://dx.doi.org/10.21273/hortsci.31.4.600c.
Pełny tekst źródłaGIANNAKOUROU, M. C., K. KOUTSOUMANIS, G. J. E. NYCHAS i 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 (1.07.2001): 1051–57. http://dx.doi.org/10.4315/0362-028x-64.7.1051.
Pełny tekst źródłaGiannakourou, Maria C., i 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.
Pełny tekst źródłaBrandelero, Renata Paula Herrera, Evandro Martin Brandelero i 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 (październik 2016): 510–21. http://dx.doi.org/10.1590/1413-70542016405010516.
Pełny tekst źródłaD'LIMA, C. B., i 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 (1.12.2009): 2461–70. http://dx.doi.org/10.4315/0362-028x-72.12.2461.
Pełny tekst źródłaGrant, Ar'quette, i Salina Parveen. "All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging". Journal of Food Protection 80, nr 4 (8.03.2017): 540–44. http://dx.doi.org/10.4315/0362-028x.jfp-16-146.
Pełny tekst źródłaSIMÕES, ADRIANO DO NASCIMENTO, CLARISSA SOARES FREIRE, EDSON FÁBIO DA SILVA, AURÉLIO PAES BARROS JÚNIOR i SÉRGIO LUIZ FERREIRA-SILVA. "QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES". Revista Caatinga 29, nr 1 (marzec 2016): 25–36. http://dx.doi.org/10.1590/1983-21252016v29n104rc.
Pełny tekst źródłaZupanič, Nina, Maša Hribar, Nataša Fidler Mis i 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.
Pełny tekst źródłaLima, 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 i 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.
Pełny tekst źródłaFrezza, Diana, Aina M. Pons Miquel, Veronica Logegaray, Adrian P. Leon i 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.
Pełny tekst źródłaSegall, Kevin I., i 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 (lipiec 1996): 722–29. http://dx.doi.org/10.21273/jashs.121.4.722.
Pełny tekst źródłaUSCANGA-SOSA, Diana P., María B. PÉREZ-GAGO, Fernando C. GÓMEZ-MERINO, José A. HERRERA-CORREDOR, Aleida S. HERNÁNDEZ-CÁZARES i 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.
Pełny tekst źródłaLopes, Ana C., Rui P. Queirós, Rita S. Inácio, Carlos A. Pinto, Susana Casal, Ivonne Delgadillo i 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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