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Effect of cellulose nanofiber-based coating with chitosan and trans-cinnamaldehyde on the microbiological safety and quality of cantaloupe rind and fresh-cut pulp. Part 2: Quality attributes

Effects of UVC light‐emitting diodes on inactivation of Escherichia coli O157:H7 and quality attributes of fresh‐cut white pitaya

Synthesis, Characterization of Ag-SiO2 Nanocomposite and Its Application in Food Packaging

Use of Centella asiatica extract in reducing microbial contamination and browning effect in fresh cut fruits and vegetables during storage: A potential alternative of synthetic preservatives

Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging

Understanding Consumers’ Convenience Orientation. An Exploratory Study of Fresh-Cut Fruit in Italy

Development of Fluorescence Imaging Technique to Detect Fresh-Cut Food Organic Residue on Processing Equipment Surface

Decontamination of Fresh-Cut Produce Using Photo-Active Carbon Nanoparticles: Current Status and Challenges

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

The Use of Nanocellulose in Edible Coatings for the Preservation of Perishable Fruits and Vegetables

Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce

Attachment and survival of bacteria on apples with the creation of a kinetic mathematical model.

Combined Hurdle Technologies Using UVC Waterproof LED for Inactivating Foodborne Pathogens on Fresh-Cut Fruits

Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices

Structure Analysis and Study of Biological Activities of Condensed Tannins from Bruguiera gymnorhiza (L.) Lam and Their Effect on Fresh-Cut Lotus Roots

Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce.

Effects of in-package atmospheric cold plasma treatment on the qualitative, metabolic and microbial stability of fresh-cut pears.

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Survival and transcriptomic response of Salmonella enterica on fresh-cut fruits.

Combination of Edible Coatings Containing Oregano Essential Oil Nanoemulsion and Pulsed Light Treatments for Improving the Shelf Life of Tomatoes

Enriched makiang (Cleistocalyx nervosum var. paniala) seed extract and citric acid to control pathogenic bacteria and color of fresh cut cantaloupe

Evaluation of microbiological quality and safety of fresh-cut fruit products at retail levels in Korea

Nanoscience and Nanotechnology for Food and Agroforestry

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation

Composite Films of Thermoplastic Starch and CaCl2 Extracted from Eggshells for Extending Food Shelf-Life

Emulsions Incorporated in Polysaccharide-Based Active Coatings for Fresh and Minimally Processed Vegetables

Effect of leaf extract of Lantana camara with Maize-based coating on the quality of fresh-cut fruits of Ananas comosus and Musa acuminata

Active, Eco-Friendly and Edible Coatings in the Post-Harvest – A Critical Discussion

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Fresh Cut Fruits 鲜切水果

Fresh Cut Fruits 鲜切水果
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