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Ahmed S, Akther S, Alam SMS, Ahiduzzaman M, Islam MN, Azam MS. Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shafi Ahmed
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - Sharmin Akther
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - S. M. Shamiul Alam
- Department of Agro Product Processing Technology Jashore University of Science and Technology Jasho re Bangladesh
| | - Md Ahiduzzaman
- Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh
| | - Md. Nahidul Islam
- Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh
| | - Md. Shofiul Azam
- Department of Chemical and Food Engineering Dhaka University of Engineering & Technology Gazipur Bangladesh
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Wójcicki M, Średnicka P, Błażejak S, Gientka I, Kowalczyk M, Emanowicz P, Świder O, Sokołowska B, Juszczuk-Kubiak E. Characterization and Genome Study of Novel Lytic Bacteriophages against Prevailing Saprophytic Bacterial Microflora of Minimally Processed Plant-Based Food Products. Int J Mol Sci 2021; 22:12460. [PMID: 34830335 PMCID: PMC8624825 DOI: 10.3390/ijms222212460] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/14/2021] [Accepted: 11/16/2021] [Indexed: 12/13/2022] Open
Abstract
The food industry is still searching for novel solutions to effectively ensure the microbiological safety of food, especially fresh and minimally processed food products. Nowadays, the use of bacteriophages as potential biological control agents in microbiological food safety and preservation is a promising strategy. The aim of the study was the isolation and comprehensive characterization of novel bacteriophages with lytic activity against saprophytic bacterial microflora of minimally processed plant-based food products, such as mixed leaf salads. From 43 phages isolated from municipal sewage, four phages, namely Enterobacter phage KKP 3263, Citrobacter phage KKP 3664, Enterobacter phage KKP 3262, and Serratia phage KKP 3264 have lytic activity against Enterobacter ludwigii KKP 3083, Citrobacter freundii KKP 3655, Enterobacter cloacae KKP 3082, and Serratia fonticola KKP 3084 bacterial strains, respectively. Transmission electron microscopy (TEM) and whole-genome sequencing (WGS) identified Enterobacter phage KKP 3263 as an Autographiviridae, and Citrobacter phage KKP 3664, Enterobacter phage KKP 3262, and Serratia phage KKP 3264 as members of the Myoviridae family. Genome sequencing revealed that these phages have linear double-stranded DNA (dsDNA) with sizes of 39,418 bp (KKP 3263), 61,608 bp (KKP 3664), 84,075 bp (KKP 3262), and 148,182 bp (KKP 3264). No antibiotic resistance genes, virulence factors, integrase, recombinase, or repressors, which are the main markers of lysogenic viruses, were annotated in phage genomes. Serratia phage KKP 3264 showed the greatest growth inhibition of Serratia fonticola KKP 3084 strain. The use of MOI 1.0 caused an almost 5-fold decrease in the value of the specific growth rate coefficient. The phages retained their lytic activity in a wide range of temperatures (from -20 °C to 50 °C) and active acidity values (pH from 4 to 11). All phages retained at least 70% of lytic activity at 60 °C. At 80 °C, no lytic activity against tested bacterial strains was observed. Serratia phage KKP 3264 was the most resistant to chemical factors, by maintaining high lytic activity across a broader range of pH from 3 to 11. The results indicated that these phages could be a potential biological control agent against saprophytic bacterial microflora of minimally processed plant-based food products.
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Affiliation(s)
- Michał Wójcicki
- Laboratory of Biotechnology and Molecular Engineering, Department of Microbiology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (M.W.); (P.Ś.); (M.K.); (P.E.)
| | - Paulina Średnicka
- Laboratory of Biotechnology and Molecular Engineering, Department of Microbiology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (M.W.); (P.Ś.); (M.K.); (P.E.)
| | - Stanisław Błażejak
- Department of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166 Street, 02-776 Warsaw, Poland; (S.B.); (I.G.)
| | - Iwona Gientka
- Department of Biotechnology and Food Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166 Street, 02-776 Warsaw, Poland; (S.B.); (I.G.)
| | - Monika Kowalczyk
- Laboratory of Biotechnology and Molecular Engineering, Department of Microbiology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (M.W.); (P.Ś.); (M.K.); (P.E.)
| | - Paulina Emanowicz
- Laboratory of Biotechnology and Molecular Engineering, Department of Microbiology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (M.W.); (P.Ś.); (M.K.); (P.E.)
| | - Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland;
| | - Barbara Sokołowska
- Department of Microbiology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland;
| | - Edyta Juszczuk-Kubiak
- Laboratory of Biotechnology and Molecular Engineering, Department of Microbiology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36 Street, 02-532 Warsaw, Poland; (M.W.); (P.Ś.); (M.K.); (P.E.)
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Wang R, Hu X, Deng Y, Gooneratne R. Effect of Food Matrix Type on Growth Characteristics of and Hemolysin Production by Vibrio alginolyticus. J Food Prot 2021; 84:1411-1420. [PMID: 33836066 DOI: 10.4315/jfp-20-490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Accepted: 04/06/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The growth of and hemolysin production by two V. alginolyticus strains (HY9901 and ATCC 17749T) at 30°C were investigated in briny tilapia, shrimp, scallop, oyster, pork, chicken, freshwater fish, and egg fried rice. Bacteria were enumerated by plate counting. Hemolysin production was evaluated with blood agar and hemolytic titer tests. The two V. alginolyticus strains had similar growth and hemolysin production patterns in all tested foods. Based on the goodness-of-fit primary model statistics (coefficient of determination, mean square error, bias factor, and accuracy factor), the modified Gompertz model was a better fit than the logistic model to V. alginolyticus growth in foods. Growth kinetic parameters of V. alginolyticus had a higher μmax and shorter λ in the following order: briny tilapia > shrimp > freshwater fish > egg fried rice > scallop > oyster > chicken > pork. V. alginolyticus levels were similar at the stationary phase, with no significant growth difference between raw and cooked foods. Significantly higher thermostable direct hemolysin activity (P < 0.05) was found for V. alginolyticus in the following order: briny tilapia > freshwater fish > shrimp > chicken > egg fried rice > scallop > oyster > pork. However, the hemolytic titer was not consistent with the thermostable direct hemolysin activity and was significantly higher (P < 0.05) in the following order: briny tilapia > egg fried rice > shrimp > freshwater fish > chicken > scallop > oyster > pork. Contrary to current belief, V. alginolyticus produced more hemolysin in some nonseafoods (freshwater fish, egg fried rice, and chicken) than in scallops or oysters. This report is the first on the growth and toxicity of V. alginolyticus in different food matrices and confirms that some nonseafoods can be contaminated with pathogenic V. alginolyticus. These results should increase awareness of nonseafood safety issues and improve the accuracy of V. alginolyticus risk assessments. HIGHLIGHTS
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Affiliation(s)
- Rundong Wang
- College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, People's Republic of China
| | - Xiaojun Hu
- College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, People's Republic of China
| | - Yijia Deng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, People's Republic of China
| | - Ravi Gooneratne
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
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Chevalier RC, Pizato S, de Lara JAF, Cortez-Vega WR. Obtaining protein isolate of tilapia (Oreochromis niloticus
) and its application as coating in fresh-cut melons. J Food Saf 2018. [DOI: 10.1111/jfs.12496] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raquel Costa Chevalier
- Laboratory of Bioengineering; Federal University of Grande Dourados-UFGD; Dourados MS Brazil
| | - Sandriane Pizato
- Food Engineering, State University of Maringá-UEM; Umuarama PR Brazil
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Abstract
Despite its apparently intuitive nature, the acceptability limit is probably the most difficult parameter to be defined when developing a shelf life test. Although it dramatically affects the final shelf life value, it is surprising that discussion on its nature has been largely neglected in the literature and only rare indications about the possible methodologies for its determination are available in the literature. This is due to the fact that the definition of this parameter is a consumer- and market-oriented issue, requiring a rational evaluation of the potential negative consequences of food unacceptability in the actual market scenario. This paper critically analyzes the features of the acceptability limit and the role of the decision maker. The methodologies supporting the choice of the acceptability limit as well as acceptability limit values proposed in the literature to calculate shelf life of different foods are reviewed.
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Affiliation(s)
- Lara Manzocco
- a Dipartimento di Scienze degli Alimenti , Università degli Studi di Udine , Udine , Italy
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Zhang C, Cao W, Hung YC, Li B. Disinfection effect of slightly acidic electrolyzed water on celery and cilantro. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.04.039] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Ulloa JA, González Tapia NT, Rosas Ulloa P, Ramírez Ramírez JC, Ulloa Rangel BE. Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3079-85. [PMID: 25892812 PMCID: PMC4397312 DOI: 10.1007/s13197-014-1371-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2014] [Accepted: 04/10/2014] [Indexed: 10/25/2022]
Abstract
The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6 °C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6 °C for 15 days, without significantly (P < 0.05) affecting the CIE L*, a*, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces.
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Affiliation(s)
- José Armando Ulloa
- />Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit México
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
- />Professor of Núcleo Académico Básico del Posgrado en Ciencias Biológico Agropecuarias. Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Carretera Tepic-Puerto Vallarta, Xalisco, Nayarit México
| | - Noemí T. González Tapia
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
| | - Petra Rosas Ulloa
- />Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo, C.P. 63155 Tepic, Nayarit México
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
| | - José Carmen Ramírez Ramírez
- />Unidad Académica de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Nayarit, CP 63700 Carretera a Chapalilla, Compostela, Nayarit México
| | - Blanca E. Ulloa Rangel
- />Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, C.P. 63155 Tepic, Nayarit México
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Cho JS, Moon KD. Comparison of image analysis methods to evaluate the degree of browning of fresh-cut lettuce. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0142-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Cortez-Vega WR, Pizato S, de Souza JTA, Prentice C. Using edible coatings from Whitemouth croaker (Micropogonias furnieri) protein isolate and organo-clay nanocomposite for improve the conservation properties of fresh-cut ‘Formosa’ papaya. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.12.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Meng X, Zhang M, Zhan Z, Adhikari B. Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1092-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Borchert N, Hempel A, Walsh H, Kerry JP, Papkovsky DB. High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.044] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Nogales-Delgado S, Fernández-León A, Delgado-Adámez J, Hernández-Méndez M, Bohoyo-Gil D. Lactic Acid and Ultraviolet-C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12029] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- S. Nogales-Delgado
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
| | - A.M. Fernández-León
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
| | - J. Delgado-Adámez
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
| | - M.T. Hernández-Méndez
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
| | - D. Bohoyo-Gil
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
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Manzocco L, Rumignani A, Lagazio C. Use of Images in Shelf Life Assessment of Fruit Salad. J Food Sci 2012; 77:S258-62. [DOI: 10.1111/j.1750-3841.2012.02704.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mastromatteo M, Conte A, Del Nobile MA. Packaging strategies to prolong the shelf life of fresh carrots (Daucus carota L.). INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.09.025] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Bierhals VS, Chiumarelli M, Hubinger MD. Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh-Cut Pineapple (Ananas Comosus L. Merril cv “Pérola”). J Food Sci 2011; 76:E62-72. [DOI: 10.1111/j.1750-3841.2010.01951.x] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Mahmoud BSM. Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce. Food Microbiol 2010; 27:109-14. [PMID: 19913700 DOI: 10.1016/j.fm.2009.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2009] [Revised: 09/06/2009] [Accepted: 09/10/2009] [Indexed: 11/24/2022]
Abstract
The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the inherent microflora counts and visual color of shredded iceberg lettuce during storage at 4 degrees C for 30 days. Treatment with 1.0 kGy X-ray significantly reduced the population of E. coli O157: H7, L. monocytogenes, Salmonella enterica and S. flexneri on shredded iceberg lettuce by 4.4, 4.1, 4.8 and 4.4-log CFU 5 cm(-2), respectively. Furthermore, more than a 5 log CFU reduction of E. coli O157: H7, L. monocytogenes, S. enterica and S. flexneri was achieved with 2.0 kGy X-ray. Treatment with X-ray reduced the initial microflora on iceberg lettuce and kept them significantly (p < 0.05) lower than the control during storage at 4 degrees C and 90% RH for 30 days. Treatment with X-ray did not significantly (p > 0.05) change the green color of iceberg lettuce leaves. Treatment with X-ray significantly reduced selected pathogens and inherent microorganisms on shredded iceberg lettuce leaves, which could be a good alternative to other technologies for produce (lettuce) industry.
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Affiliation(s)
- Barakat S M Mahmoud
- Coastal Research & Extension Center, Mississippi State University, 3411 Frederic St, Pascagoula, MS 39567, USA.
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Del Nobile M, Conte A, Scrocco C, Brescia I. New strategies for minimally processed cactus pear packaging. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.12.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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ARANEDA MABEL, HOUGH GUILLERMO, DE PENNA EMMAWITTIG. CURRENT-STATUS SURVIVAL ANALYSIS METHODOLOGY APPLIED TO ESTIMATING SENSORY SHELF LIFE OF READY-TO-EAT LETTUCE (LACTUCA SATIVA). J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2007.00140.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Del Nobile M, Conte A, Cannarsi M, Sinigaglia M. Use of biodegradable films for prolonging the shelf life of minimally processed lettuce. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.06.040] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Del Nobile M, Baiano A, Benedetto A, Massignan L. Respiration rate of minimally processed lettuce as affected by packaging. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.02.013] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2005.02.002] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Zhou T, Harrison A, McKellar R, Young J, Odumeru J, Piyasena P, Lu X, Mercer D, Karr S. Determination of acceptability and shelf life of ready-to-use lettuce by digital image analysis. Food Res Int 2004. [DOI: 10.1016/j.foodres.2004.05.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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