Biomarkers associated with quality and safety of fresh-cut produce
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2019.100524
Abstract: Abstract The overall quality and consumer acceptability of fresh fruits and vegetables depends extensively on their postharvest handling throughout the supply chain. Therefore, monitoring the postharvest chain to track internal molecular changes and associated chemical… read more here.
Keywords: quality; quality safety; safety; fresh cut ... See more keywords
Analytical methods for conventional and emerging disinfection by-products in fresh-cut produce.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.150
Abstract: The formation of toxic disinfection by-products (DBPs) is among the main concerns in the use of chlorine sanitizers for washing fresh and fresh-cut produce to minimize microbial cross-contamination. Even so, robust analytical methods for measuring… read more here.
Keywords: analytical methods; conventional emerging; fresh cut; disinfection products ... See more keywords
Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves
Sign Up to like & getrecommendations! Published in 2017 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2017.09.019
Abstract: Abstract In this study, essential oil (EO) nanoemulsions as an alternative to chlorine-based sanitizers for red mustard leaves were prepared, and their inhibitory effects against pathogenic bacteria were examined. Red mustard leaves spot-inoculated with Listeria… read more here.
Keywords: mustard leaves; fresh cut; mustard; red mustard ... See more keywords