Food Funct
A new category-specific nutrient rich food (NRF9f.3) score adds flavonoids to assess nutrient density of fruit.
Drewnowski A, Burton-Freeman B
Nutrient profiling (NP) models, intended to capture the full nutritional value of plant-based foods, ought to incorporate bioactive phytochemicals, in ...
Read More
Source: PubMed
Foods
Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup.
Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB
In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiologi ...
Read More
Source: PubMed
Int J Microbiol
The Role of Pathogenic E. coli in Fresh Vegetables: Behavior, Contamination Factors, and Preventive Measures.
Luna-Guevara JJ, Arenas-Hernandez MMP, Martínez de la Peña C, Silva JL, Luna-Guevara ML
Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro, are incorporated into fresh dishes including ready-to-eat ...
Read More
Source: PubMed
Plants (Basel)
Short-Term Post-Harvest Stress that Affects Profiles of Volatile Organic Compounds and Gene Expression in Rocket Salad During Early Post-Harvest Senescence.
Spadafora ND, Cocetta G, Ferrante A, Herbert RJ, Dimitrova S, Davoli D, Fernández M, Patterson V, Vozel T, Amarysti C, Rogers HJ, Müller CT
Once harvested, leaves undergo a process of senescence which shares some features with developmental senescence. These include changes in gene express ...
Read More
Source: PubMed
Foods
Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices.
Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB
Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syr ...
Read More
Source: PubMed
Food Funct
A new category-specific nutrient rich food (NRF9f.3) score adds flavonoids to assess nutrient density of fruit.
Drewnowski A, Burton-Freeman B
Nutrient profiling (NP) models, intended to capture the full nutritional value of plant-based foods, ought to incorporate bioactive phytochemicals, in ...
Read More
Source: PubMed
Foods
Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup.
Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB
In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiologi ...
Read More
Source: PubMed
Int J Microbiol
The Role of Pathogenic E. coli in Fresh Vegetables: Behavior, Contamination Factors, and Preventive Measures.
Luna-Guevara JJ, Arenas-Hernandez MMP, Martínez de la Peña C, Silva JL, Luna-Guevara ML
Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro, are incorporated into fresh dishes including ready-to-eat ...
Read More
Source: PubMed
Plants (Basel)
Short-Term Post-Harvest Stress that Affects Profiles of Volatile Organic Compounds and Gene Expression in Rocket Salad During Early Post-Harvest Senescence.
Spadafora ND, Cocetta G, Ferrante A, Herbert RJ, Dimitrova S, Davoli D, Fernández M, Patterson V, Vozel T, Amarysti C, Rogers HJ, Müller CT
Once harvested, leaves undergo a process of senescence which shares some features with developmental senescence. These include changes in gene express ...
Read More
Source: PubMed
Foods
Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices.
Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB
Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syr ...
Read More
Source: PubMed
Food Funct
A new category-specific nutrient rich food (NRF9f.3) score adds flavonoids to assess nutrient density of fruit.
Drewnowski A, Burton-Freeman B
Nutrient profiling (NP) models, intended to capture the full nutritional value of plant-based foods, ought to incorporate bioactive phytochemicals, in ...
Read More
Source: PubMed
Foods
Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup.
Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB
In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiologi ...
Read More
Source: PubMed
Int J Microbiol
The Role of Pathogenic E. coli in Fresh Vegetables: Behavior, Contamination Factors, and Preventive Measures.
Luna-Guevara JJ, Arenas-Hernandez MMP, Martínez de la Peña C, Silva JL, Luna-Guevara ML
Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro, are incorporated into fresh dishes including ready-to-eat ...
Read More
Source: PubMed
Plants (Basel)
Short-Term Post-Harvest Stress that Affects Profiles of Volatile Organic Compounds and Gene Expression in Rocket Salad During Early Post-Harvest Senescence.
Spadafora ND, Cocetta G, Ferrante A, Herbert RJ, Dimitrova S, Davoli D, Fernández M, Patterson V, Vozel T, Amarysti C, Rogers HJ, Müller CT
Once harvested, leaves undergo a process of senescence which shares some features with developmental senescence. These include changes in gene express ...
Read More
Source: PubMed
Foods
Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices.
Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB
Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syr ...
Read More
Source: PubMed
Food Funct
A new category-specific nutrient rich food (NRF9f.3) score adds flavonoids to assess nutrient density of fruit.
Drewnowski A, Burton-Freeman B
Nutrient profiling (NP) models, intended to capture the full nutritional value of plant-based foods, ought to incorporate bioactive phytochemicals, in ...
Read More
Source: PubMed
Foods
Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup.
Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB
In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiologi ...
Read More
Source: PubMed
Int J Microbiol
The Role of Pathogenic E. coli in Fresh Vegetables: Behavior, Contamination Factors, and Preventive Measures.
Luna-Guevara JJ, Arenas-Hernandez MMP, Martínez de la Peña C, Silva JL, Luna-Guevara ML
Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro, are incorporated into fresh dishes including ready-to-eat ...
Read More
Source: PubMed
Plants (Basel)
Short-Term Post-Harvest Stress that Affects Profiles of Volatile Organic Compounds and Gene Expression in Rocket Salad During Early Post-Harvest Senescence.
Spadafora ND, Cocetta G, Ferrante A, Herbert RJ, Dimitrova S, Davoli D, Fernández M, Patterson V, Vozel T, Amarysti C, Rogers HJ, Müller CT
Once harvested, leaves undergo a process of senescence which shares some features with developmental senescence. These include changes in gene express ...
Read More
Source: PubMed
Foods
Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices.
Rux G, Efe E, Ulrichs C, Huyskens-Keil S, Hassenberg K, Herppich WB
Processing, especially cutting, reduces the shelf life of fruits. In practice, fresh-cut fruit salads are, therefore, often sold immersed in sugar syr ...
Read More
Source: PubMed
