scholarly journals Effects of Organic Acids Treatments with or without Ultra-Sonic Treatment on Increasing the Shelf Life of Fresh Cut Kiwifruit

2016 ◽  
Vol 5 (18) ◽  
pp. 125-138
Author(s):  
A. Mansoory ◽  
O. Khademi ◽  
◽  
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Sonic Treatment ◽  
Fresh Cut

Effects of organic acids to prolong the shelf-life and improve the microbial quality of fresh cut broccoli florets

2015 ◽  
Vol 7 (5) ◽  
pp. 737-745 ◽  
Author(s):  
R. Irkin ◽  
N. Degirmencioglu ◽  
M. Guldas
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Microbial Quality ◽  
Fresh Cut

Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating

2015 ◽  
Vol 11 (4) ◽  
pp. 282-291 ◽  
Author(s):  
Pandian Arjun ◽  
Deepak Semwal ◽  
Ruchi Badoni Semwal ◽  
Satyendra Prasad Mishra ◽  
Anita Blessy Vijayan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Quality Retention ◽  
Life Improvement ◽  
Fresh Cut

Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant

2021 ◽  
pp. 101302
Author(s):  
Dan Wu ◽  
Min Zhang ◽  
Bhesh Bhandari ◽  
Zhimei Guo
Keyword(s):  
Shelf Life ◽  
Combined Effects ◽  
Chitosan Coating ◽  
Fresh Cut ◽  
Quality And Shelf Life

Combined effects of NaClO, calcium chloride dipping and MA packaging on shelf life of fresh-cut strawberries

2021 ◽  
pp. 147-152
Author(s):  
M.S. Chang ◽  
Y.P. Hong ◽  
J.S. Lee ◽  
M.H. Park ◽  
H.J. Yang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Combined Effects ◽  
Ma Packaging ◽  
Fresh Cut

scholarly journals Extension of the shelf life of chilled hake (Merluccius merluccius) by a novel icing medium containing natural organic acids

Food Control ◽  
2013 ◽  
Vol 34 (2) ◽  
pp. 356-363 ◽  
Author(s):  
Bibiana García-Soto ◽  
Santiago P. Aubourg ◽  
Pilar Calo-Mata ◽  
Jorge Barros-Velázquez
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Merluccius Merluccius

Shelf life extension of vacuum-packed salt reduced frankfurters and cooked ham through the combined application of high pressure processing and organic acids

2018 ◽  
Vol 17 ◽  
pp. 120-128 ◽  
Author(s):  
Ciara M. O’ Neill ◽  
Malco C. Cruz-Romero ◽  
Geraldine Duffy ◽  
Joseph P. Kerry
Keyword(s):  
High Pressure ◽  
Organic Acids ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Combined Application ◽  
Cooked Ham

scholarly journals Enhancing the shelf life of fresh-cut bitter gourd using modified atmospheric packaging

2015 ◽  
Vol 10 (17) ◽  
pp. 1943-1951 ◽  
Author(s):  
P Preetha ◽  
N Varadharaju ◽  
P Vennila
Keyword(s):  
Shelf Life ◽  
Bitter Gourd ◽  
Modified Atmospheric Packaging ◽  
Fresh Cut
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