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Eric-Ivan Ngoko Tchamba, Thorsten Tybussek, Peter Muranyi, Victor Francois Nguetsop, Jean Aghofack-Nguemezi and Wilfried Schwab
The dessert banana is a popular fruit worldwide, but its ripening process is greatly accelerated by high temperatures, which eventually leads to an unpleasant taste and the appearance of spots on the skin of the fruits. To slow down the ripening of banan...
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Enrique Pino-Hernández, Marco Alves, Nicole Moreira, Vasco Lima, Carlos A. Pinto and Jorge A. Saraiva
This study aimed to identify equivalent processing conditions using ultrasound (US), pulsed electric fields (PEF), and high-pressure processing (HPP) for shelf-life extension and to ensure the safety and quality of Reineta Parda apple puree (AP) in compa...
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Athina Ntzimani, Antonios Kalamaras, Theofania Tsironi and Petros Taoukis
Convenient cuts of poultry products are of significant interest, but they are perishable products with a short shelf life. Modified atmosphere packaging (MAP) or the application of active packaging based on edible and biodegradable coatings could extend ...
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Athina Ntzimani, Rafael Angelakopoulos, Natalia Stavropoulou, Ioanna Semenoglou, Efimia Dermesonlouoglou, Theofania Tsironi, Katerina Moutou and Petros Taoukis
The objective of the present study was the evaluation of the effect of slurry ice, as an alternative cooling medium during harvesting and transportation, on the quality parameters (e.g., microbiological stability, sensory attributes, physicochemical chan...
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George Katsaros and Petros Taoukis
The results of this work quantitatively confirm the significant shelf-life extension, even at potentially deviating cold chain conditions, of high quality meat products, by post packaging high pressure processing, resulting in meat products loss and wast...
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I. Muthuvel, S. Srivignesh, P. Mutharasu, M. Kavino, K. S. Subramanian
Pág. Page:1 - 12Abstract
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Victor G. L. Souza, João R. A. Pires, Érica T. Vieira, Isabel M. Coelhoso, Maria P. Duarte and Ana L. Fernando
Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed to produce a bionanocomposite based on chitosan reinforced with sodium montmorillonite (MMT) and incorporat...
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Maria-Ioana Socaciu, Cristina Anamaria Semeniuc and Dan Cristian Vodnar
Fresh fish is extensively consumed and is one of the most-traded food commodities in the world. Conventional preservation technologies include vacuum and modified atmosphere packaging, but they are costly since requires capital investment. In the last de...
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L.A. Gurovich, B. Herrera
Pág. 131 - 143
A new technique to modify berry quality parameters in table grape production, by increasing irrigation water salinity through fertigation is presented. Results from four field experiments are reported, aimed to define the effect of salinity levels, induc...
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