Fresh Produce

all related to the fresh fruit and vegetable industry

Effect of Modified Atmospheric Packaging on Postharvest Storage Life of Cilantro (Coriandrum sativum L.) Stored Under Different Conditions

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Authors: 
Panta R
Authors: 
Khanal A
Publisher: 
Journal of Horticulture
Year: 
2018

Evolução da coloração de frutos e geleias de amora-preta ao longo do período de armazenamento

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Authors: 
Angela Vacaro de Souza
Authors: 
Marcos Ribeiro da Silva Vieira
Authors: 
Rogério Lopes Vieites
Publisher: 
Revista Iberoamericana de Tecnología Postcosecha
Year: 
2018

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

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Authors: 
Ahsan Hameed
Authors: 
Syed Ammar Hussain
Authors: 
Muhammad Umair Ijaz
Authors: 
Samee Ullah
Authors: 
Imran Pasha
Authors: 
Hafiz Ansar Rasul Suleria
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2018

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

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Authors: 
Qiong‐Qiong Yang
Authors: 
Ren‐You Gan
Authors: 
Ying‐Ying Ge
Authors: 
Dan Zhang
Authors: 
Harold Corke
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2018

Dynamic Changes in Health-Promoting Properties and Eating Quality During Off-Vine Ripening of Tomatoes

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Authors: 
Mohammed Wasim Siddiqui
Authors: 
Isabel Lara
Authors: 
Riadh Ilahy
Authors: 
Imen Tlili
Authors: 
Asgar Ali
Authors: 
Fozia Homa
Authors: 
Kamlesh Prasad
Authors: 
Vinayak Deshi
Authors: 
Marcello Salvatore Lenucci
Authors: 
Chafik Hdider
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2018

Componentes del Sabor y Contenido de Ácido Ascórbico de Jitomates (Solanum Lycopersicum L.) Nativos E Híbridos Comercialesoes

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Authors: 
Edgar A. Berrospe-Ochoa
Authors: 
Crescenciano Saucedo-Veloz
Authors: 
Martha E. Ramírez-Guzmán
Authors: 
Daniela Saucedo-Reyes
Publisher: 
Agrociencia
Year: 
2018

Calidad Y Vida De Anaquel De Tres Cultivares De Fresa (Fragaria Ananassa) Tratadas Con Concentraciones Altas De CO2 Por Periodo Corto

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Authors: 
Iván Franco-Gaytán
Authors: 
Crescenciano Saucedo-Veloz
Authors: 
Guillermo Calderón-Zavala
Authors: 
Nicacio Cruz-Huerta
Authors: 
Daniel Teliz-Ortiz
Authors: 
Rosa M. Galicia-Cabrera
Publisher: 
Agrociencia
Year: 
2018

Evaluación del comportamiento poscosecha de Frambuesas en diferentes condiciones de almacenamiento refrigerado

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Authors: 
Jaqueline Visioni Tezotto-Uliana
Authors: 
Natalia Dallocca Berno
Authors: 
Ana Cecilia Silveira Gómez
Authors: 
Ricardo Alfredo Kluge
Publisher: 
Revista Iberoamericana de Tecnología Postcosecha
Year: 
2018

Elaboración de Conservas a Presión

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El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas.

Authors: 
Renee R. Boyer
Authors: 
Melissa Chase
Publisher: 
Virginia Cooperative Extension
Year: 
2016

Chemical and Technological Studies on Pink Grapefruit (Citrus paradise L.) Peels. 2- Physicochemical Properties and Technological Quality of Cake Fortified with Different Levels of Pink Grapefruit (Citrus paradise L.) Peels Powder

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Authors: 
Manal A.M. Hassan
Authors: 
S.M. Hussein
Publisher: 
World Journal of Dairy & Food Sciences
Year: 
2018
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