Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities

Artés, Francisco, Gómez, Perla, Aguayo, Encarna, Escalona, Víctor, Artés-Hernández, Francisco·2009·Postharvest Biology and Technology

Cited by (393)

Items 101–200 of 393

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  3. Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads
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  5. Inactivation of Salmonella in cherry tomato stem scars and quality preservation by pulsed light treatment and antimicrobial wash
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  6. Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life
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  7. Interactions between Microbial Food Safety and Environmental Sustainability in the Fresh Produce Supply Chain
    Francisco López‐Gálvez, Perla A. Gómez, Francisco Artés, Francisco Artés‐Hernández, Encarna Aguayo · 2021 · Foods
  8. Ready-to-Cook Foods: Technological Developments and Future Trends—A Systematic Review
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  9. Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging
    Zhe Wang, Jan Narciso, Alice Biotteau, Anne Plotto, Elizabeth A. Baldwin, Jinhe Bai · 2014 · Food and Bioprocess Technology
  10. Conventional and emergent sanitizers decreased Ectomyelois ceratoniae infestation and maintained quality of date palm after shelf-life
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  11. Fresh-cut fruits preservation: current status and emerging technologies
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  12. Periodical UV-B radiation hormesis in biosynthesis of kale sprouts nutraceuticals
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  13. Effect of Surface Roughness in Model and Fresh Fruit Systems on Microbial Inactivation Efficacy of Cold Atmospheric Pressure Plasma
    Siddharth Bhide, Deepti Salvi, Donald W. Schaffner, Mukund V. Karwe · 2017 · Journal of Food Protection
  14. Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry
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  15. Innovative active modified atmosphere packaging improves overall quality of fresh-cut red chard baby leaves
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  16. Use of ozone in sanitation and storage of fresh fruits and vegetables
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  17. Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage
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  18. Fresh-cut Produce Quality
    Silvana Nicola, Giorgio Tibaldi, Emanuela Fontana · 2009 · Elsevier eBooks
  19. Combination of microbubbles with oxidizing sanitizers to eliminate Escherichia coli and Salmonella Typhimurium on Thai leafy vegetables
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  20. Postharvest quality changes in fresh-cut watercress stored under conventional and inert gas-enriched modified atmosphere packaging
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  21. Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing
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  22. UV-C treatment promotes quality of early ripening apple fruit by regulating malate metabolizing genes during postharvest storage
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  24. Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties
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  27. A Review on Ag-Nanostructures for Enhancement in Shelf Time of Fruits
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  28. Evaluation of Current Operating Standards for Chlorine Dioxide in Disinfection of Dump Tank and Flume for Fresh Tomatoes
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  29. Pulsed Light Decontamination of Endive Salad and Mung Bean Sprouts and Impact on Color and Respiration Activity
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  30. Efficacy of activated persulfate in inactivating Escherichia coli O157:H7 and Listeria monocytogenes
    Hang Qi, Qingguo Huang, Yen‐Con Hung · 2018 · International Journal of Food Microbiology
  31. Effects of pulsed light and sanitizer wash combination on inactivation of Escherichia coli O157:H7, microbial loads and apparent quality of spinach leaves
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  32. Hot water treatment and peracetic acid to maintain fresh-cut Galia melon quality
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  33. Effect of combination treatment of gamma irradiation and ascorbic acid on physicochemical and microbial quality of minimally processed eggplant (Solanum melongena L.)
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  34. Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life
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  35. Genome editing for improving nutritional quality, post-harvest shelf life and stress tolerance of fruits, vegetables, and ornamentals
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  36. Effects of integrated treatment of nonthermal UV-C light and different antimicrobial wash on Salmonella enterica on plum tomatoes
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  37. A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content
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  38. Enhanced inactivation of Salmonella Typhimurium from blueberries by combinations of sodium dodecyl sulfate with organic acids or hydrogen peroxide
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  39. Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted Ice
    Lizanel Feliciano, Jaesung Lee, John A. Lopes, Melvin A. Pascall · 2010 · Journal of Food Science
  40. Strategies for Microbial Decontamination of Fresh Blueberries and Derived Products
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  41. Power ultrasound decontamination of wastewater from fresh-cut lettuce washing for potential water recycling
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  42. Predicting chlorine demand of fresh and fresh-cut produce based on produce wash water properties
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  43. Photochemical advanced oxidative process treatment effect on the pesticide residues reduction and quality changes in dried red peppers
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  44. Influence of UV-B Pretreatments on Kinetics of Convective Hot Air Drying and Physical Parameters of Mushrooms (Agaricus bisporus)
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  45. Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices
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  46. Quality deterioration of grape tomato fruit during storage after treatments with gaseous ozone at conditions that significantly reduced populations of Salmonella on stem scar and smooth surface
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  47. Immersion-free, single-pass, commercial fresh-cut produce washing system: An alternative to flume processing
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  48. Application of tea tree and clove essential oil on late development stages of Butterhead lettuce: Impact on microbiological quality
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  49. An investigation on the sterilization of berry fruit using ozone: An option to preservation and long-term storage
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  50. Microbial reduction efficacy of various disinfection treatments on fresh‐cut cabbage
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  51. Fresh-Cut Fruit and Vegetables: Emerging Eco-friendly Techniques for Sanitation and Preserving Safety
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  52. Cooling and Freezing of Fruits and Fruit Products
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  53. Acids in Combination with Sodium Dodecyl Sulfate Caused Quality Deterioration of Fresh‐Cut Iceberg Lettuce during Storage in Modified Atmosphere Package
    Wenqiang Guan, Lihan Huang, Xuetong Fan · 2010 · Journal of Food Science
  54. Broccoli sprout washing with electrolyzed water: Effects on microbiological and physicochemical characteristics
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  55. Fresh culinary herbs decontamination with essential oil vapours applied under vacuum conditions
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  58. Sanitizer efficacy in preventing cross-contamination of heads of lettuce during retail crisping
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  59. Processing and Preservation of Fresh-Cut Fruit and Vegetable Products
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  61. The combined effects of aqueous chlorine dioxide, fumaric acid, and ultraviolet-C with modified atmosphere packaging enriched in CO2 for inactivating preexisting microorganisms and Escherichia coli O157:H7 and Salmonella typhimurium inoculated on buckwheat sprouts
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  62. Application of UV-C Radiation in the Conservation of Minimally Processed Rocket (Eruca sativa Mill.)
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  78. DECONTAMINATION EFFECT OF ELECTROLYZED WATER WASHING ON FRUITS AND VEGETABLES
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