Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Sandra Horvitz"'
Publikováno v:
Ciencia y Tecnología Agropecuaria, Vol 24, Iss 1 (2023)
El interés por usar sustancias naturales con potencial antimicrobiano crece cada vez más, buscando lograr la conservación de alimentos por periodos más largos. La miel tiene propiedades antioxidantes y antimicrobianas comprobadas, sin embargo, da
Externí odkaz:
https://doaj.org/article/d86bb3c0296545f3a57614cfadc87b8c
Autor:
Noosheen Zahid, Mehdi Maqbool, Majid Mahmood Tahir, Sandra Horvitz, Abdul Hamid, Muhammad Shafique Khalid, Shaghef Ejaz, Rashid Jawad, Shahid Iqbal Awan, Abdur Rehman, Asgar Ali
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Fertilization, either in the form of organic or inorganic, always affects plant growth, yield, and nutritional quality of fruit crops. Further, the efficacy of fertilizers depends on various factors, including the area, climatic conditions, and culti
Externí odkaz:
https://doaj.org/article/ea96310943a344228e495939701affcc
Publikováno v:
Foods, Vol 10, Iss 9, p 2039 (2021)
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage (mesophiles, psychrotrophs, and
Externí odkaz:
https://doaj.org/article/34a7ad35aa0444828c6f1e6de887e320
Publikováno v:
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
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Propolis is rich in bioactive compounds like phenols and flavonoids, which make it a promising alternative as a natural preservative. However, the use of propolis in the food industry is limited due to its strong, characteristic flavor. To overcome t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aebd626b56701de8f6d5826171aeb0a3
https://doi.org/10.12944/crnfsj.9.2.15
https://doi.org/10.12944/crnfsj.9.2.15
Publikováno v:
Foods
Foods, Vol 10, Iss 2039, p 2039 (2021)
Volume 10
Issue 9
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
Foods, Vol 10, Iss 2039, p 2039 (2021)
Volume 10
Issue 9
Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage (mesophiles, psychrotrophs, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37a6badeefc297a9a764348a9db6747f
https://doi.org/10.3390/foods10092039
https://doi.org/10.3390/foods10092039
Publikováno v:
Scientia Horticulturae. 226:293-301
Maturity stage at harvest and storage conditions are critical factors determining fruit postharvest quality. Physicochemical (fruit size, mass loss, color, firmness, pH, total soluble solids, titratable acidity), microbiological (total aerobic mesoph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8435b5e5717b554fc6e256f4862ecdd
https://doi.org/10.1016/j.scienta.2017.09.002
https://doi.org/10.1016/j.scienta.2017.09.002
Autor:
Sandra Horvitz, María J. Cantalejo
Publikováno v:
Food and Bioprocess Technology. 8:1800-1810
The efficacy of gaseous O3 (0.7 μl l−1, 3 min) together with different modified atmospheres (5/5 and 10/5 kPa O2/kPa CO2, respectively) was investigated for extending the shelf-life of partially dehydrated red pepper strips stored at 8 ± 1 °C. C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a7bf697d78a7292f7d9a54dc4ffecc9
https://doi.org/10.1007/s11947-015-1537-5
https://doi.org/10.1007/s11947-015-1537-5
Autor:
Sandra Horvitz
Publikováno v:
Postharvest Handling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77d49e8643b11a4995b6b309e29561e2
http://www.intechopen.com/articles/show/title/postharvest-handling-of-berries
http://www.intechopen.com/articles/show/title/postharvest-handling-of-berries
Autor:
María J. Cantalejo, Sandra Horvitz
Publikováno v:
LWT - Food Science and Technology. 50:357-360
A new, fresh-like product from ‘Lamuyo’ red bell peppers has been developed by combining partial dehydration and modified atmosphere packaging. The effects of different processing and storage conditions on the quality and shelf life of the partia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f898e6e33da94c0f87febb57b331c19
https://doi.org/10.1016/j.lwt.2012.06.010
https://doi.org/10.1016/j.lwt.2012.06.010
Autor:
María J. Cantalejo, Sandra Horvitz
Publikováno v:
International Journal of Food Science & Technology. 47:1935-1943
Summary The effects of chlorine (200 μL L−1), ozonated water (1 μL L−1) and gaseous ozone (0.7 μL L−1) on physicochemical attributes and microbial quality of minimally processed red bell peppers were studied. In all the experiments, O2 conti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bef9f4a00619158eb6a5fcba32cab11b
https://doi.org/10.1111/j.1365-2621.2012.03053.x
https://doi.org/10.1111/j.1365-2621.2012.03053.x