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Inactivation of Listeria monocytogenes on beef bologna and cheddar cheese using polyvinylidene chloride films containing sorbic acid.
- Author(s) : LIMJAROEN P., RYSER E., LOCKHART H., et al.
- Publication date: 2005/06
- Languages : English
- Keywords : Listeria, Slice, Beef, Sausage, Meat product, Inhibition, Packaging, Cheese, Sorbic acid
- Source: Ital. J. Food Sci. - vol. 70 - n. 5
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Amélioration de la durée de conservation et de la qualité de fruits et légumes frais : rétention superficielle d'agents de conservation avec des films et des enrobages comestibles.

Improvement of fresh fruits and vegetables shelf life and quality: surface retention of preservative agents using edible films and coatings.
- Author(s) : SAVOYE F. de, DALLE-ORE F., GONTARD N., GUILBERT S.
- Publication date: 1994/09/07
- Languages : French
- Keywords : Enhancement, Coating (food), Microbiology, Vegetable, Fruit, Sorbic acid
- Source: Refrigeration and the Quality of Fresh Vegetables.
- Formats : PDF
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Water vapor sorption characteristics of calcium chloride-anodized alumina composites.
- Author(s) : SUWA Y., KUMITA M., OTANI Y.
- Publication date: 2014/03/02
- Languages : English
- Source: International sorption heat pump conference (ISHPC2014), College Park, United States, March 31-April 2, 2014.
- Formats : PDF
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Antimicrobial effect of a natural food composition at 5 ºC in the control of candida metapsilosis in ranch sauce.
- Author(s) : HERNANDEZ-CANOVAS J. D., GUILLEN-LOPEZ I., VIZCAINO-MILLA P., ANDREO-LOPEZ M. I., SÁNCHEZ-RUBIO M., TABOADA-RODRÍGUEZ A., MARÍN-INIESTA F.
- Publication date: 2020/11/11
- Languages : English
- Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
- Formats : PDF
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Flavour characteristics of irradiated apple cider during storage: effect of packaging materials and sorbate addition.
- Author(s) : CROOK L. R., BOYLSTON T. D.
- Publication date: 2004/09
- Languages : English
- Keywords : Irradiation, Beverage, Sorbate, Flavour, Apple, Packaging, Cider
- Source: Ital. J. Food Sci. - vol. 69 - n. 7
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Optimising cold storage to boost antioxidants and anthocyanins in blood oranges

A study by the University of Florida found that storage temperatures ranging from 6 to 12 °C significantly enhance anthocyanin, phenolic content, and antioxidants content in in ‘Budd...
- Publication date : 2024/11/06
- Subjects: Technology
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Comparison of the nutritional values of fresh and frozen fruits and vegetables

Researchers compared nutritional values between frozen, fresh and fresh-stored fruits and vegetables.
- Publication date : 2017/06/27
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