Evaluation of quality attributes of grated carrot packaged within polypropylene-clay nanocomposites

Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose

(2021) Zeinab Moslehi et al.   Food Science & Nutrition

Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging

(2020) Jichao Huang et al.   JOURNAL OF FOOD SCIENCE

Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage

(2020) Agnieszka Kita et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of metal nanoparticles on the mechanical, barrier, optical and thermal properties of biodegradable food packaging materials

(2020) Shima Jafarzadeh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicomechanical properties, release kinetics, and antimicrobial activity of activated low-density polyethylene and orientated polypropylene films by Thyme essential oil active component

(2020) Dinasadat Mousavian et al.   Journal of Food Measurement and Characterization

Application of passive modified atmosphere packaging in the preservation of sweet corns at ambient temperature

(2020) Hui Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shelf life extension of strawberry by temperatures conditioning, chitosan coating, modified atmosphere, and clay and silica nanocomposite packaging

(2018) Hossein Barikloo et al.   SCIENTIA HORTICULTURAE

Measuring the migration of silver from silver nanocomposite polyethylene packaging based on (TiO2) into Penaeus semisulcatus using titration comparison with migration methods

(2017) Raheleh Hosseini et al.   FISHERIES SCIENCE

Shelf-life extension and quality retention in fresh-cut carrots coated with pectin

(2017) K. Ranjitha et al.   Innovative Food Science & Emerging Technologies

Nanocomposite films containing organoclay nanoparticles as an antimicrobial (active) packaging for potential food application

(2017) S. Homa Fasihnia et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fabrication and characterization of novel semolina-based antimicrobial films derived from the combination of ZnO nanorods and nanokaolin

(2017) Shima Jafarzadeh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant activity, phenolic, carotenoid and color changes in packaged fresh carrots stored under refrigeration temperature

(2017) Raees-ul Haq et al.   Journal of Food Measurement and Characterization

Effect of modified atmosphere packaging on sensory quality, chemical parameters and shelf life of carrot roots (Daucus carota L.) stored at chilled and abusive temperatures

(2016) Hanne Larsen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of thermal and high-pressure treatments on the carotene content, microbiological safety and sensory properties of acidified and of non-acidified carrot juice

(2015) Pierre A. Picouet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Radiation processing for enhancing shelf life and quality characteristics of minimally processed ready-to-cook (RTC) cauliflower (Brassica oleracea)

(2015) Jasraj Vaishnav et al.   Food Packaging and Shelf Life

Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets

(2015) Shafrina Azlin-Hasim et al.   Food Packaging and Shelf Life

Thermal and antimicrobial properties of chitosan–nanocellulose films for extending shelf life of ground meat

(2014) Danial Dehnad et al.   CARBOHYDRATE POLYMERS

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

(2012) Daniela Bermúdez-Aguirre et al.   FOOD CONTROL

Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots

(2012) C. Costa et al.   FOOD RESEARCH INTERNATIONAL

High pressure carbon dioxide treatment for fresh-cut carrot slices

(2011) Xiufang Bi et al.   Innovative Food Science & Emerging Technologies

Preventive effect of tannic acid in combination with modified atmospheric packaging on the quality losses of the refrigerated ground beef

(2010) Sajid Maqsood et al.   FOOD CONTROL

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

(2010) S.M.E. Rahman et al.   FOOD MICROBIOLOGY

Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot

(2009) Carla Alegria et al.   Innovative Food Science & Emerging Technologies

Impact of a decontamination step with peroxyacetic acid on the shelf-life, sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7°C

(2009) Isabelle Vandekinderen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine

(2008) Carla Alegria et al.   Innovative Food Science & Emerging Technologies