Works matching DE "PRESERVATION of vegetables"
Results: 71
Quality of Cut Lettuce Treated by Heat Shock: Prevention of Enzymatic Browning, Repression of Phenylalanine Ammonia-lyase Activity, and Improvement on Sensory Evaluation during Storage.
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 3, p. 501, doi. 10.1271/bbb.68.501
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Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 1, p. 58, doi. 10.1016/j.fbp.2011.01.003
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EDUCATIONAL NEWS: SOUTHERN STATES.
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- Journal of Education, 1913, v. 78, n. 6, p. 163
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Power ultrasound for the preservation of postharvest fruits and vegetables.
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- International Journal of Agricultural & Biological Engineering, 2013, v. 6, n. 2, p. 116, doi. 10.3965/j.ijabe.20130602.0013
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Taking Purées to a New Level.
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- Agricultural Research, 2014, v. 62, n. 2, p. 10
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A Collection of Carolina Collards.
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- Agricultural Research, 2008, v. 56, n. 4, p. 12
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ARS Continues Advances in Irradiation of Ready-To-Eat Foods.
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- Agricultural Research, 2005, v. 53, n. 2, p. 10
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Keeping freshness in fresh-cut produce.
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- Agricultural Research, 1998, v. 46, n. 2, p. 12
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Keeping the rhythm: light/dark cycles during postharvest storage preserve the tissue integrity and nutritional content of leafy plants.
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- BMC Plant Biology, 2015, v. 15, n. 1, p. 1, doi. 10.1186/s12870-015-0474-9
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Analysis about Heat Transfer of Vegetables during Cold Shock Treatment and Preservation Quality after Storage.
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- International Journal of Food Engineering, 2017, v. 13, n. 3, p. -1, doi. 10.1515/ijfe-2015-0369
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Effect of Pretreatments on Air Drying of Papaya Cubes.
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- International Journal of Food Engineering, 2008, v. 4, n. 5, p. 1, doi. 10.2202/1556-3758.1152
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APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR THE OSMOTIC DEHYDRATION OF CARROTS.
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- Journal of Food Process Engineering, 2006, v. 29, n. 6, p. 592, doi. 10.1111/j.1745-4530.2006.00075.x
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Advances in the Application of a Rotary Dryer for Drying of Agricultural Products: A Review.
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- Drying Technology, 2015, v. 33, n. 5, p. 541, doi. 10.1080/07373937.2014.958498
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Linear and Nonlinear Drying Behavior in Tuberous Crop Slices.
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- Drying Technology, 2015, v. 33, n. 5, p. 559, doi. 10.1080/07373937.2014.955919
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Effect of Drying Process Parameters on Dehydrated Cabbage Enriched with Selenium.
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- Drying Technology, 2006, v. 24, n. 12, p. 1657, doi. 10.1080/07373930601031497
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Effect of Various Pretreatments on the Quality of Vacuum-Fried Carrot Chips.
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- Drying Technology, 2006, v. 24, n. 11, p. 1481, doi. 10.1080/07373930600952826
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Sorption Isotherms and Drying Characteristics of Tomato Peel Isolated from Tomato Pomace.
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- Drying Technology, 2006, v. 24, n. 11, p. 1515, doi. 10.1080/07373930600961371
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Effect of Different Drying Methods on the Quality of Jute ( Corchorus olitorius L.).
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- Drying Technology, 2006, v. 24, n. 1, p. 95, doi. 10.1080/07373930500538865
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RESEARCH RELATED TO PRESERVING ROOT VEGETABLES BY DRYING.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2018, v. 17, n. Part B, p. 193
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THE EFFECT OF STORAGE CONDITIONS ON CONCENTRATION OF VITAMIN C IN LETTUCE (LACTUCA SATIVA, L.).
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- Research Journal of Agricultural Science, 2014, v. 46, n. 2, p. 147
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Farklı Ambalajlarda Muhafaza Edilen Hıyar (Cucumis sativus L.) Meyvelerinin Kalite Değişimleri.
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- Journal of the Faculty of Agriculture / Ziraat Fakültesi Dergisi, 2013, v. 8, n. 1, p. 60
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CHANGES IN BETA-CAROTENE, ASCORBIC ACID AND SENSORY PROPERTIES IN FERMENTED, SOLAR-DRIED AND STORED COWPEA LEAF VEGETABLES.
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- African Journal of Food, Agriculture, Nutrition & Development, 2009, v. 9, n. 7, p. 1
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PREPARATION OF LEAFY VEGETABLE PAPER.
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- Journal of Food Processing & Preservation, 2010, v. 34, p. 519, doi. 10.1111/j.1745-4549.2009.00367.x
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DEVELOPMENT OF A HIGH-MOISTURE SHELF-STABLE GRATED CARROT PRODUCT USING HURDLE TECHNOLOGY.
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- Journal of Food Processing & Preservation, 2006, v. 30, n. 2, p. 134, doi. 10.1111/j.1745-4549.2006.00055.x
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AVALIAÇÃO FÍSICO-QUÍMICA E MICROBIOLÓGICA DE FARINHAS OBTIDAS A PARTIR DE VEGETAIS NÃO CONFORMES À COMERCIALIZAÇÃO.
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2010, v. 21, n. 3, p. 459
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Quantitative assessment of the Japanese 'local production for local consumption' movement: a case study of growth of vegetables in the Osaka city region.
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- Sustainability Science, 2013, v. 8, n. 4, p. 515, doi. 10.1007/s11625-012-0198-9
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ASSESSMENT OF HEAVY METAL CONCENTRATION IN WASHED AND UNWASHED VEGETABLES EXPOSED TO DIFFERENT DEGREES OF POLLUTION IN AGRA, INDIA.
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- Electronic Journal of Environmental, Agricultural & Food Chemistry, 2011, v. 10, n. 8, p. 2700
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Precooling Fruits & Vegetables.
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- ASHRAE Journal, 2006, v. 48, n. 2, p. 20
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EFFECT OF FUZZY-CONTROLLED SLOW FREEZING ON PUMPKIN (CUCURBITA MOSCHATA DUCH) CELL DISINTEGRATION AND PHENOLICS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 277, doi. 10.5219/1303
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Physiological and Genetic Properties of Tomato Fruits from 2 Cultivars Differing in Chilling Tolerance at Cold Storage.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 5, p. C348, doi. 10.1111/j.1750-3841.2009.01156.x
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Effect of Ionizing Radiation on Furan Formation in Fresh-Cut Fruits and Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 2, p. C79, doi. 10.1111/j.1750-3841.2007.00622.x
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Microbiological, chemical, and sensory changes in irradiated pico de gallo.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 461, doi. 10.1111/j.1365-2621.1995.tb09803.x
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Pectinase activity of vegetable spoilage bacteria in modified atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 175, doi. 10.1111/j.1365-2621.1994.tb06927.x
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Explosion Puffing of Fruits and Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 772, doi. 10.1111/j.1365-2621.1989.tb04708.x
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HACCP effect on microbiological quality of minimally processed vegetables: a survey in six mass-catering establishments.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 1, p. 18, doi. 10.1111/j.1365-2621.2006.01179.x
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Effects of different pre-freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos).
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- International Journal of Food Science & Technology, 2006, v. 41, n. 9, p. 1067, doi. 10.1111/j.1365-2621.2006.01180.x
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Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 9, p. 1099, doi. 10.1111/j.1365-2621.2006.01192.x
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Effects of acid adaptation on the survival of Listeria monocytogenes on modified atmosphere packaged vegetables.
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- International Journal of Food Science & Technology, 2001, v. 36, n. 5, p. 477, doi. 10.1046/j.1365-2621.2001.00489.x
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Combined effects of Lactobacillus casei inoculum,...
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- International Journal of Food Science & Technology, 1997, v. 32, n. 5, p. 411, doi. 10.1046/j.1365-2621.1997.00121.x
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A Case for Crop Wild Relative Preservation and Use in Potato.
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- Crop Science, 2013, v. 53, n. 3, p. 746, doi. 10.2135/cropsci2012.11.0627
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A Method for the Medium-Term Storage of Plant Tissue Samples at Room Temperature and Successive Cycles of DNA Extraction.
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- Plant Molecular Biology Reporter, 2006, v. 24, n. 2, p. 247, doi. 10.1007/BF02914064
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Drying alters the phenolic constituents, antioxidant properties, α‐amylase, and α‐glucosidase inhibitory properties of Moringa (Moringa oleifera) leaf.
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- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2123, doi. 10.1002/fsn3.770
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Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-95994-5
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Edible Film and Coating Applications in Fruits and Vegetables.
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- Alinteri Journal of Agriculture Sciences, 2018, v. 33, n. 2, p. 221, doi. 10.28955/alinterizbd.368362
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Commercial food irradiation.
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- Bulletin of the Atomic Scientists, 1983, v. 39, n. 6, p. 48, doi. 10.1080/00963402.1983.11459011
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1-Methylcyclopropene (MCP)-Containing Cellulose Paper Packaging for Fresh Fruit and Vegetable Preservation: A Review.
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- BioResources, 2017, v. 12, n. 1, p. 2234, doi. 10.15376/biores.12.1.2234-2248
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CONSERVAÇÃO DE PIMENTÃO VERDE MINIMAMENTE PROCESSADO ACONDICIONADO EM DIFERENTES EMBALAGENS PLÁSTICAS.
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- Agricultural Research in the Tropics / Pesquisa Agropecuária Tropical, 2012, v. 42, n. 1, p. 34, doi. 10.1590/S1983-40632012000100005
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Enhancement of Crystallization Processes by Power Ultrasound: Current State-of-the-Art and Research Advances.
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- Comprehensive Reviews in Food Science & Food Safety, 2015, v. 14, n. 4, p. 303, doi. 10.1111/1541-4337.12132
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La atmósfera modificada: una alternativa para la conservación de los alimentos.
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- Revista Lasallista de Investigación, 2008, v. 5, n. 2, p. 112
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The effect of modified atmosphere packaging on keeping quality in green garlic (Allium sativum L.) leaves.
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- Mustafa Kemal University Journal of Agricultural Sciences / Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 2019, v. 24, n. 3, p. 165
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