Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Rivka Barkai-Golan"'
Publikováno v:
Journal of food protection. 49(8)
When the fungus Fusarium tricinctum NRRL 3299 was grown under atmospheres enriched with 50% CO2 and above (given in combination with 20% O2), T-2 production was reduced to 4.0 μg/45 ml of medium, as compared with 21.2 μg/45 ml of medium produced in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fde12212b7e165f0a80d49eadc0b9e27
https://pubmed.ncbi.nlm.nih.gov/30959694
https://pubmed.ncbi.nlm.nih.gov/30959694
Autor:
Rivka Barkai-Golan, Peter A. Follett
Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the common
Autor:
Rivka Barkai-Golan, Peter A. Follett
Response of fungal cells to inactivation by ionizing radiation is governed by several factors of which the inherent resistance is the first. Factors affecting the sensitivity to irradiation of postharvest fruits and vegetables and their enzymatic act
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::812b7daa0a193ae6e81f92d92a218206
https://doi.org/10.1016/b978-0-12-811025-6.00002-1
https://doi.org/10.1016/b978-0-12-811025-6.00002-1
Autor:
Rivka Barkai-Golan, Peter A. Follett
Several issues present barriers to the wider use of phytosanitary irradiation. Because irradiation is characterized as a food additive rather than a process, its use must be disclosed on a label. The labeling requirement may be a drawback for retaile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c38a3d69462f780a255b79e68cc5f4c
https://doi.org/10.1016/b978-0-12-811025-6.00013-6
https://doi.org/10.1016/b978-0-12-811025-6.00013-6
Autor:
Rivka Barkai-Golan, Peter A. Follett
The first chapter focuses on the purposes of applying ionizing radiation to fruits and vegetables. These include the extension of their useful shelf life by inactivating postharvest pathogens or/and by delaying ripening and senescence, and inhibiting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e3805dcab1e0f7cf455bf9d3545ae41
https://doi.org/10.1016/b978-0-12-811025-6.00001-x
https://doi.org/10.1016/b978-0-12-811025-6.00001-x
Autor:
Rivka Barkai-Golan, Peter A. Follett
Increased consumption of fresh-cut fruits and vegetables raised the concern about microbial safety because they serve as suitable growth media for human pathogenic bacteria associated with outbreaks of food-borne diseases. Recent studies evaluated th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c062c2e5b7f115ed03bed97704a37f4
https://doi.org/10.1016/b978-0-12-811025-6.00008-2
https://doi.org/10.1016/b978-0-12-811025-6.00008-2
Autor:
Rivka Barkai-Golan, Peter A. Follett
This chapter discusses the radiation effects on mycotoxins in infected fruits and vegetables, including patulin, aflatoxins, ochratoxin, and Alternaria mycotoxins. The best way to reduce mycotoxin level is to eliminate the appearance of toxin-produci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3988e3d39e426c2f7dcfd584beba923d
https://doi.org/10.1016/b978-0-12-811025-6.00004-5
https://doi.org/10.1016/b978-0-12-811025-6.00004-5
Autor:
Rivka Barkai-Golan, Peter A. Follett
This chapter reviews the postirradiation changes in fruits and vegetables, including microbiological changes, changes in quality parameters, nutritional changes (vitamin C content), and chemical changes, including antioxidant capacity, phenolic compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::974ef8a929d59cb47259a645b7bb43d9
https://doi.org/10.1016/b978-0-12-811025-6.00003-3
https://doi.org/10.1016/b978-0-12-811025-6.00003-3
Autor:
Rivka Barkai-Golan, Peter A. Follett
This chapter reviews the effects of radiation alone or combined with other postharvest treatments on quality parameters of fruits, including citrus fruits, avocados, mangoes, papayas, bananas, pineapples, litchis, persimmons, guavas, annona fruits, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bd36c02a418049dd4b318509454868c
https://doi.org/10.1016/b978-0-12-811025-6.00006-9
https://doi.org/10.1016/b978-0-12-811025-6.00006-9
Autor:
Rivka Barkai-Golan, Peter A. Follett
This chapter reviews the effects of radiation alone or combined with other postharvest techniques on shelf life and quality parameters of vegetables. The vegetables included are tomatoes, bell peppers, melons, lettuce, cilantro, cabbage, broccoli, ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55fa4c2857e1228d9125f76e839026a6
https://doi.org/10.1016/b978-0-12-811025-6.00007-0
https://doi.org/10.1016/b978-0-12-811025-6.00007-0