Minimally processed 'Pera' orange: effect of antioxidant agents on the sensorial acceptance and physicochemical characteristics

By Chaves Kamila Ferreira  

International Journal of Postharvest Technology and Innovation, Vol. 3, Iss. 2, 2013-08 ,pp. : 165-177

Inderscience Publishers

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Physicochemical monitoring of minimally processed pineapple with the use of edible films based on maltodextrin

By Gnas Bruna Barbara Bucalão   Clemente Edmar  

International Journal of Postharvest Technology and Innovation, Vol. 3, Iss. 1, 2013-02 ,pp. : 73-82

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Application of antioxidants to extend the shelf life of processed minimally yacon (Smallanthus sonchifolius)

By Rodrigues Marcela Zonta   Martins Eliane Maurício Furtado   Brandão Vítor Ibrahim   Madeira Rodrigo Oliveira   Campos André Narvaes Da Rocha   Ramos Afonso Mota  

International Journal of Postharvest Technology and Innovation, Vol. 3, Iss. 1, 2013-02 ,pp. : 28-40

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Stability of Lactobacillus acidophilus and Lactobacillus rhamnosus in minimally processed cabbage

By Silva Franklin Júnior Moreira Da   Fernandes Cínthia Marotta   Lima Diana Clara Nunes De   Madeira Rodrigo Oliveira   Martins Eliane M. Furtado   Martins Maurilio Lopes   Lamas Joaquim Mário Neiva   Ramos Afonso Mota  

International Journal of Postharvest Technology and Innovation, Vol. 3, Iss. 2, 2013-08 ,pp. : 140-150

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Biocontrol of Escherichia coli O157:H7 exerted by endogenous microflora and oleoresins in minimally processed lettuce and carrot

By Roura María del Rosario Moreira   Alejandra Ponce   Rocio Avalo   Sara Inés  

International Journal of Postharvest Technology and Innovation, Vol. 2, Iss. 3, 2011-10 ,pp. : 243-259

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