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Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products
Abstract This study concerns the partial dehydration of cherry tomatoes ( Lycopersicon esculentum , var. Shiren) to obtain a product with 25% initial water content. Two kinds of dried tomatoes were… Expand
Effects of packaging on shelf life of fresh celery
Abstract Celery could be sold in a wide range of presentations, from without any kind of packaging until ‘ready to eat’. The aim of this research was to analyse the effect of two packaging films on… Expand
Effectiveness of a novel insect-repellent food packaging incorporating essential oils against the red flour beetle (Tribolium castaneum)
Abstract Packaging represents a critical step in the food quality preservation and the ultimate defence against insect pests. Cereal-based foods may be infested by insects even during their packed… Expand
Effect of process variables on the quality of swordfish fillets flavored with smoke condensate
An alternative technique to traditional smoking of swordfish was evaluated. Fillets were dry salted and/or brine salted in 30% NaCl, and smoked by dipping in smoke condensate solution at different… Expand
An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars
Abstract Effects of ozonised water, gaseous ozone exposure, and their combined treatments on microbiological and qualitative parameters of two globe artichoke cultivars (Violet de Provence and… Expand
Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures.
The survival of six probiotic wild strains of Lactobacillus rhamnosus was compared with that of a type strain during 78 days of storage at 25 and 5 °C in peach synthetic medium (PSM) and commercial… Expand
Effect of Vacuum and Modified Atmosphere Packaging on the Shelf-life of Liquid-smoked Swordfish (Xiphias gladius) Slices
Swordfish fillets, dry-salted and treated with liquid smoke, were sliced and packed in vacuum conditions and under modified atmosphere (MA) (5% O 2 , 45% CO 2 , 50% N 2 ) and stored at chilled… Expand
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato
Abstract Selection of suitable raw materials and technologies are essential for the fresh-cut segment, since they represent key factors to be competitive in the modern markets. This study aimed at… Expand
Stability of pigments and oil in pistachio kernels during storage.
Summary This work tested the stability of pigments (chlorophyll [chl] a and chlorophyll [chl] b, and lutein] and oil in pistachio kernels stored up to 14 months at three different temperatures:… Expand
Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycopersicon lycopersicum)
The chemical-nutritional attributes were evaluated in plum tomato, a new type of oblong, small-sized tomato that was recently introduced in the European market. Six different cultivars, namely,… Expand