Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Gunnar Sigge"'
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8696 (2024)
Ready-to-eat fresh-cut apples deteriorate rapidly in visual quality due to browning, leading to consumer rejection and food waste. In addition, minimal processing induces tissue damage and releases organic substrates, which could accelerate microbial
Externí odkaz:
https://doaj.org/article/eba14b384fdd4c859f4486077780fc62
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
Western consumers are becoming more aware of the environmental impact of consuming meat, which has led to an increase in research into protein alternatives with specific interest in insects as a viable option. To determine whether insects could be us
Externí odkaz:
https://doaj.org/article/96cd756907f04d5abca0c5840624054f
Publikováno v:
British Food Journal, 2016, Vol. 118, Issue 2, pp. 286-300.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-08-2014-0280
Publikováno v:
Food Sci Biotechnol
Nectarine fruit is highly perishable due to its high moisture content (89%) and susceptibility to decay. Continuous degradation in quality attributes due to physiological responses and ripening result ultimately in post-harvest losses. Drying of frui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00cf028362ac4ae1b1e8c40183fdbd1d
https://europepmc.org/articles/PMC8885958/
https://europepmc.org/articles/PMC8885958/
Autor:
Gunnar Sigge
Publikováno v:
Food Research International. 47:127
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a6a68be55b3c1fde8fc655f281fa87c
https://doi.org/10.1016/j.foodres.2012.05.010
https://doi.org/10.1016/j.foodres.2012.05.010