Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ellen R. Bornhorst"'
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 830 (2024)
Fresh-cut romaine lettuce’s high perishability challenges ready-to-eat (RTE) salad production. Selecting cultivars less prone to browning and decay is crucial for extending shelf life. Traditional quality evaluation methods using instrumentation an
Externí odkaz:
https://doaj.org/article/142ee5601e084bc2b8861fc8851e60fd
Autor:
Ellen R. Bornhorst, Yaguang Luo, Eunhee Park, Bin Zhou, Ellen R. Turner, Zi Teng, Frances Trouth, Ivan Simko, Jorge M. Fonseca
Publikováno v:
Horticulturae, Vol 10, Iss 7, p 731 (2024)
The popularity of ready-to-eat (RTE) salads has prompted novel technology to prolong the shelf life of their ingredients. Fresh-cut romaine lettuce is widely used in RTE salads; however, its tendency to quickly discolor continues to be a challenge fo
Externí odkaz:
https://doaj.org/article/e32105d8b4e245b99b73d377b7250786
Autor:
Ellen R. Bornhorst, Yaguang Luo, Patricia D. Millner, Bryan T. Vinyard, Eunhee Park, Ellen R. Turner, Xiangwu Nou, Bin Zhou
Publikováno v:
Postharvest Biology and Technology. 146:124-133
Fresh-cut vegetable processing in the USA typically involves submerging produce in chlorinated water that is often reused and re-circulated. However, this washing practice is water and chemical intensive and subject to rapid decreases in free chlorin
Publikováno v:
LWT. 96:551-559
Model foods are effective tools to evaluate heating patterns and determine hot and cold spot locations in food packages during microwave-assisted thermally sterilization (MATS) processes. Previous research on model food development has focused on hig
Autor:
Patricia D. Millner, Imca Sampers, L. Mei, Yaguang Luo, S. Van Haute, Bin Zhou, Qin Wang, Zi Teng, Ellen R. Bornhorst
Publikováno v:
Postharvest Biology and Technology. 142:19-27
Free chlorine is used in industrial fresh-cut produce washing to avoid cross-contamination from pathogenic and spoilage microorganisms, although chlorine dosing typically depends on feedback control. Control of free chlorine levels in fresh-cut produ
Publikováno v:
Postharvest Biology and Technology. 181:111653
Enzymatic browning is a major postharvest quality defect of romaine lettuce (Lactuca sativa L.). This study provides the first analysis of the relationship between the browning of leaf ribs and stems across twelve lettuce genotypes (ten cultivars, a
Publikováno v:
LWT - Food Science and Technology. 82:454-463
Model foods with Maillard reaction product formation have been utilized to evaluate thermal sterilization processes, but these models are not optimal for pasteurization. Model foods for pasteurization applications have been developed, but studies on
Publikováno v:
Food and Bioprocess Technology. 10:1248-1256
Thermal process optimization has focused on traditional sterilization, with limited research on pasteurization or microwave-assisted thermal processing. Model foods have been developed as quality evaluation tools for thermal pasteurization processes,
Publikováno v:
LWT. 75:417-424
Model food systems with Maillard reaction products have been an effective tool to assess process lethality for microwave-assisted thermal sterilization. However, model food systems used for sterilization temperatures (110–130 °C) are not optimal f
Autor:
Ana Monge, Carolina Abrahan, Keith Vorst, Yurui Xie, Wyatt Brown, Ellen R. Bornhorst, Yaguang Luo, Jeffrey K. Brecht
Publikováno v:
Journal of Food Engineering. 292:110271
Open refrigerated display cases in supermarkets are prevalent in the United States despite being prone to temperature fluctuations. We collaborated with a chain retailer in Florida to retrofit existing open vegetable display cases with doors, and mon