Effects of Curing Treatment on the Browning of Fresh-cut Potatoes

Application of high pressure argon treatment to maintain quality of fresh-cut pineapples during cold storage

(2012) Zhi-shuang Wu et al.   JOURNAL OF FOOD ENGINEERING

Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity

(2011) Yanli You et al.   FOOD CHEMISTRY

Industrially Processed Vacuum-Packed Peeled Kennebec Potatoes: Process Optimization, Sensory Evaluation, and Consumer Response

(2011) M. Montouto-Graña et al.   JOURNAL OF FOOD SCIENCE

Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite

(2010) Yurong Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Processing and Packaging Conditions on Quality of Refrigerated Potato Strips

(2010) M.E. Oner et al.   JOURNAL OF FOOD SCIENCE

Effect of nitric oxide on browning and lignification of peeled bamboo shoots

(2010) Huqing Yang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products

(2009) Ana B. Cabezas-Serrano et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Browning characteristics of fresh-cut ‘Tsugaru’ apples as affected by pre-slicing storage atmospheres

(2008) Hun-Sik Chung et al.   FOOD CHEMISTRY

Effect of Preservative Agents on the Respiration Rate of Minimally Processed Potato (Solanum tuberosum cv. Monalisa)

(2008) E. Petri et al.   JOURNAL OF FOOD SCIENCE

Use of alginate- and gellan-based coatings for improving barrier, texture and nutritional properties of fresh-cut papaya

(2007) M.S. Tapia et al.   FOOD HYDROCOLLOIDS

Effects of controlled freezing-point storage at 0°C on quality of green bean as compared with cold and room-temperature storages

(2007) Li Guo et al.   JOURNAL OF FOOD ENGINEERING

Extending the shelf-life of asparagus spears with a compressed mix of argon and xenon gases

(2007) M. Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY