Innovative Preservation Technology for the Fresh Fruit and Vegetables

Innovative Preservation Technology for the Fresh Fruit and Vegetables

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh p...

সম্পূর্ণ বিবরণ

সংরক্ষণ করুন:
গ্রন্থ-পঞ্জীর বিবরন
অন্যান্য লেখক: Pace, Bernardo
বিন্যাস: Livre numérique
ভাষা:Anglais
প্রকাশিত: MDPI - Multidisciplinary Digital Publishing Institute 2022
বিষয়গুলি:
sweet potatoes
cutting styles
quality
antioxidant activity
peach
chilling injury
internal circulation system
low fluctuation of temperature
TiO2 photocatalytic
storage quality
β-cyclodextrin
inclusion complex
carvacrol
essential oils
active packaging
citrus
shelf life
decay incidence
Lactuca sativa L.
minimally processed lettuce
modified atmosphere packaging
oxalic acid
table grapes
Botrytis cinerea
grey mould
spoilage microbes
post-harvest
modified atmosphere packaging (MAP)
ozone (O3)
antimicrobial compounds
preservatives
biocontrol
cold atmospheric plasma
microbes
disinfection
non-hazardous
inactivation
foodborne pathogen
kinetic model
Peleg constant
papaya
respiration rate
nanoparticles coating
active cardboard box
plasma-activated water
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
অনলাইন ব্যবহার করুন:Accès Université d'Orléans et IFPM
Accès INSA CVL

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https://ezproxy.univ-orleans.fr/login?url=https://directory.doabooks.org/handle/20.500.12854/76331
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