Preservation of minimally processed carrots using the combination of ultrasound and mild heat ascorbic acid by Jiayi Wang, Ning Zhou, Sen Ma, Xiaofei Yang, Jun Xing

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Maintaining the Quality and Safety of Fresh-Cut Potatoes (<i>Solanum tuberosum</i>): Overview of Recent Findings and Approaches by Branka Levaj, Zdenka Pelaić, Kata Galić, Mia Kurek, Mario Ščetar, Milan Poljak, Draženka Dite Hunjek, Sandra Pedisić, Sandra Balbino, Zrinka Čošić, Filip Dujmić, Maja Repajić

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Temporal pattern of microbial indicators of ready-to-eat rocket salads during shelf life by Maria De Giusti, Angelo G. Solimini, Alessia Cottarelli, Corrado De Vito, Caterina Aurigemma, Daniela Tufi, Ludovico Piccinato, Antonio Boccia, Lucia Marinelli

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Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing by Jiayi Wang, Yincang Cui, Minwei Zhang, Liang Wang, Aihemaitijiang Aihaiti, Ruxianguli Maimaitiyiming

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γ-Aminobutyric Acid and Antioxidant Changes in Fresh-cut Cantaloupe, Pineapple, and Cauliflower during Storage by Yiyi Zhang, Haiyan Gao, Jacqueline F. Nock, Yosef Al Shoffe, Christopher B. Watkins

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Post-harvest melatonin application reduced browning in minimally processed lettuce (Lactuca sativa L.) during low temperature storage by P S Gurjar, S R Singh, A K Verma, M Mishra

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Utilização de ácido cítrico para a conservação pós-colheita de raízes de mandioca by Maria Madalena Rinaldi, Josefino de Freitas Fialho, Eduardo Alano Vieira, Thayrine Almeida Rodrigues de Oliveira, Samara Figueiredo de Oliveira Assis

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Effect of pretreatments and packaging materials on the quality of minimally processed cauliflower (Brassica oleracea var. botrytis) by R NEELAVATHI, R K PAL, J SHANKARASWAMY

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Classification of African Native Plant Foods Based on Their Processing Levels by Afam I. O. Jideani, Afam I. O. Jideani, Oluwatoyin O. Onipe, Shonisani E. Ramashia

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PRof ILE of ORANGE CONSUMPTION AND CONSUMER ATTITUDES TO MINIMALLY PROCESSED ‘PERA’ ORANGE IN MUNICIPALITIES of THE STATE of SÃO PAULO by Maria Cecília de Arruda PALHARINI, Elisangela Marques JERONIMO, Selma Bergara ALMEIDA, Raquel Nakazato PINOTTI, Maria Gabriela Nogueira CAMPOS, Angelo Pedro JACOMINO, Thales Sandoval CERQUEIRA, Roberto de ASSUMPÇÃO

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Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots by Sen Ma, Ning Zhou, Yinghua Fu, Jiayi Wang

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Atividade respiratória, produção de etileno e vida útil de repolho (Brassica oleracea, var. capitata) minimamente processado em atmosfera controlada Respiration rate, ethylene prod... by Maria M. Rinaldi, Benedito C. Benedetti, Celso L. Moretti

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Production of edible coating based on fruit and vegetable residues: application on minimally processed carrot (Daucus carota L.) by Ana Elizabeth Cavalcante Fai, Mariana Rangel Alves de Souza, Natalia Vinhosa Bruno, Édira Castello Branco de Andrade Gonçalves

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The Impacts of Clove Extract Incorporated Gelatine/Glycerol Based Edible Film Covered PET Packaging on the Ready-to-eat ‘Wonderful’ Pomegranate (Punica granatum L.) Arils by İbrahim KAHRAMANOĞLU

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Single and Combined Effect of Mild-Heat Treatment and Alginate Coatings on Quality Preservation of Minimally Processed Bunching Green Onions by Carolina Medina-Jaramillo, Karen Usgame-Fagua, Nelson Franco-González, Alex López-Córdoba

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Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions by Silvia Tappi, Elena Velickova, Cinzia Mannozzi, Urszula Tylewicz, Luca Laghi, Pietro Rocculi

Subjects: “…minimal processing…”
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Anti-browning Effect of Combined Calcium Lactate and Heat Treatment in Fresh-cut Organic Thai Eggplant cv. Chao Phraya by Wiraya Krongyut, Kasama Chareekhot, Ratchada Auyyuenyong

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Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods§ by Daniel Berdejo, Diego García-Gonzalo, Nadia Oulahal, Rositsa Denkova-Kostova, Vesela Shopska, Georgi Kostov, Pascal Degraeve, Rafael Pagan

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Effect of Packaging and Storage Temperature on Shelf-Life of Minimally Processed Onion (Allium cepa L.) by S Bhuvaneswari, C K Narayana, R Udhayakumar, R Veere Gowda

Subjects: “…Minimal Processing…”
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Micronutrient Foliar Fertilization for the Biofortification of Raw and Minimally Processed Early Potatoes by Anita Ierna, Alessandra Pellegrino, Rosario Paolo Mauro, Cherubino Leonardi

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