Recent advances in anti‐browning methods in minimally processed potatoes ‐ a review

2022 ◽  
Author(s):  
Konstantina Tsikrika ◽  
Katerina Tzima ◽  
Dilip K. Rai
Keyword(s):  
Minimally Processed ◽  
Recent Advances ◽  
Processed Potatoes

scholarly journals Effects of vacuum packaging on the physical quality of minimally processed potatoes

2003 ◽  
Vol 3 (2) ◽  
pp. 81-88 ◽  
Author(s):  
Ada M. C. N. Rocha ◽  
Emilie C. Coulon ◽  
Alcina M. M. B. Morais
Keyword(s):  
Vacuum Packaging ◽  
Minimally Processed ◽  
Physical Quality ◽  
Processed Potatoes

scholarly journals Minimally processed potatoes

2007 ◽  
Vol 43 (2) ◽  
pp. 221-229 ◽  
Author(s):  
S. Limbo ◽  
L. Piergiovanni
Keyword(s):  
Minimally Processed ◽  
Processed Potatoes

scholarly journals Shelf life of minimally processed potatoes

2006 ◽  
Vol 39 (3) ◽  
pp. 254-264 ◽  
Author(s):  
S. Limbo ◽  
L. Piergiovanni
Keyword(s):  
Shelf Life ◽  
Minimally Processed ◽  
Processed Potatoes

scholarly journals Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation

2019 ◽  
Vol 56 (10) ◽  
pp. 4404-4416 ◽  
Author(s):  
Wei Luo ◽  
Silvia Tappi ◽  
Francesca Patrignani ◽  
Santina Romani ◽  
Rosalba Lanciotti ◽  
...  
Keyword(s):  
Vacuum Impregnation ◽  
Minimally Processed ◽  
Rosemary Oil ◽  
Processed Potatoes

scholarly journals Micronutrient Foliar Fertilization for the Biofortification of Raw and Minimally Processed Early Potatoes

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1744
Author(s):  
Anita Ierna ◽  
Alessandra Pellegrino ◽  
Rosario Paolo Mauro ◽  
Cherubino Leonardi
Keyword(s):  
Mineral Composition ◽  
Nutritional Quality ◽  
Human Consumption ◽  
Minimally Processed ◽  
Foliar Fertilization ◽  
Preliminary Results ◽  
Mineral Profile ◽  
Skin Removal ◽  
Processed Potatoes

Agronomic fortification with microelement as well as macronutrients has been used in recent years with increasing frequency to improve the nutritional quality of plant products for human consumption. Here the influence of pre-harvest foliar micronutrients fertilization (Micro+) including B, Cu, Fe, Mn, Mo and Zn compared to control (Micro−) on mineral profiles of raw and minimally processed potatoes of cv. Bellini was investigated. The mineral profile was analyzed on raw tubers at harvest and on minimally processed potatoes after 0 and 12 days of storage at 4 ± 1 °C. Preliminary results showed that micronutrients fertilization improved mineral composition of raw potatoes, through an increase in tuber concentrations of Fe (+70%) and Zn (+27%), but also of N (+23%), and Mn (+18%). The increased concentrations of minerals in micro-fertilized raw potatoes led to a better concentration in micro-fertilized minimally processed potatoes, even if some minerals were lost in processing, presumably due to skin removal. The reduction was particularly evident in both Micro– and Micro+ samples for Fe (−29%) and Ca (−17%). However foliar micronutrient fertilization markedly improved the Fe and Zn contribution that a 200 g serving of potatoes can give to current recommended nutrient intakes (RNIs) both in raw and minimally processed potatoes. Storage for 12 days did not alter the mineral profile of the tubers. Observations of the mineral profiles of the studied samples suggest that the application of foliar microelement-containing solutions was able to fortify both raw and minimally processed potatoes.

Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits

2008 ◽  
Vol 48 (6) ◽  
pp. 496-511 ◽  
Author(s):  
Maria Vargas ◽  
Clara Pastor ◽  
Amparo Chiralt ◽  
D. Julian McClements ◽  
Chelo González-Martínez
Keyword(s):  
Edible Coatings ◽  
Minimally Processed ◽  
Recent Advances

Recent advances in biopolymeric antioxidant films and coatings for preservation of nutritional quality of minimally processed fruits and vegetables

2021 ◽  
Vol 30 ◽  
pp. 100752
Author(s):  
Muhammad Rehan Khan ◽  
Fabio Angelo Di Giuseppe ◽  
Elena Torrieri ◽  
Muhammad Bilal Sadiq
Keyword(s):  
Nutritional Quality ◽  
Fruits And Vegetables ◽  
Minimally Processed ◽  
Recent Advances

scholarly journals Listeria monocytogenes in Milk: Occurrence and Recent Advances in Methods for Inactivation

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 14 ◽  
Author(s):  
Sarah Lee ◽  
Leandro Cappato ◽  
Jonas Guimarães ◽  
Celso Balthazar ◽  
Ramon Rocha ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Electric Fields ◽  
Culture Medium ◽  
Thermal Treatments ◽  
Important Food ◽  
Minimally Processed ◽  
Recent Advances ◽  
Processing Plants ◽  
Nutritional Qualities ◽  
Traditional Processing

Milk is one of the most important food items consumed by humans worldwide. In addition to its nutritional importance, milk is an excellent culture medium for microorganisms, which may include pathogens such as Listeria monocytogenes (L. monocytogenes). Traditional processing of milk for direct consumption is based on thermal treatments that efficiently eliminate pathogens, including pasteurization or sterilization. However, the occurrence of L. monocytogenes in milk as a consequence of failures in the pasteurization process or postpasteurization contamination is still a matter of concern. In recent years, consumer demand for minimally processed milk has increased due to the perception of better sensory and nutritional qualities of the products. This review deals with the occurrence of L. monocytogenes in milk in the last 10 years, including regulatory aspects, and recent advances in technologies for the inactivation of this pathogen in milk. The results from studies on nonthermal technologies, such as high hydrostatic pressure, pulsed electric fields, ultrasounds, and ultraviolet irradiation, are discussed, considering their potential application in milk processing plants.

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