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46 137 records
IIR document
The effect of storage temperature prior to cutting on the quality of packaged, sliced red peppers.
High oxygen packaging of ready-to-eat vegetables: a novel type of modified atmosphere packaging?
Improving the modified atmosphere packaging system for keeping quality of ready-to-eat lettuce salad.
Effet de la durée du prérefroidissement sous vide sur la conservation de la qualité de la laitue.
The effect of the duration of vacuum precooling on the preservation of the quality of lettuce.
Shelf-life prediction for greenhouse lettuce.
Effect of minimal processing on both polyphenoloxidase and peroxidase from lettuce upon cold storage.
Ascorbic acid and mineral content of minimally processed lettuce.
Detection of antimicrobial-producing lactic acid bacteria in cold-stored fresh-cut vegetables.
Nutrient antioxidants in minimally processed vegetables.
Quality of "Reus" hazelnuts under different storage conditions.
Modelling refrigeration systems for control applications.
Uniform refrigerating chain of Republic of Uzbekistan.
Heat conduction in multi-layer spherical vegetal products during cooling and storage by transfer function.
A simple model for evaluating the transient thermal response: application to citric products.
Model for natural convection cooling for food storage.
A network model for the simulation of heat transfer processes: application to the freezing.
Carbohydrate metabolism in cherimoya fruit after heat treatment.
Response differences to hot air treatments between tolerant (mango) and sensitive (guava) fruits and the role of sugar content and trehalase activity.
Quality of blood oranges following heat treatments for disinfesting fruit fly.
Ultraviolet irradiation during postharvest storage increases nectarine susceptibility to surface discoloration.
Anthocyanins, flavonols and hydroxicinnamic acids changes during cold storage and high CO2 levels on sweet cherry.
Modelling air flow in vented box packed with produce.
Cooling and carbon dioxide treatment of strawberries and grapes by dry ice.
Determination of the convective heat transfer coefficient during the hydrocooling process.
Tolerance and responses of different fruits and vegetables to hot air treatments at 43 or 48 °C and 50% relative humidity for 160 minutes.
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