Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Postharvest Biology and Technology

• Publication date

  2006-04-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1016/J.POSTHARVBIO.2005.12.004
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Characterization of phenolic acids in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry.

  2004influential reference
• Maintaining the post-harvest quality of fruits and vegetables

  2002cited by this paper
• Fruit and vegetable processing: improving quality

  2002cited by this paper
• 7 – Maintaining the post-harvest quality of fruits and vegetables

  2002cited by this paper
• Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties.

  2001cited by this paper
• Factors contributing to taste and quality of commercially processed strained carrots

  2001cited by this paper
• Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation.

  2000cited by this paper
• Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds.

  1999cited by this paper
• Variation in antioxidant components of tomato during vine and post-harvest ripening

  1999cited by this paper
• Impact of edible coatings on nutritional and physiological changes in lightly-processed carrots

  1998cited by this paper
• Hygroscopic Coatings Control Surface White Discoloration of Peeled (Minimally Processed) Carrots During Storage

  1997cited by this paper
• Controlled atmosphere storage of carrot slices, sticks and shreds

  1996cited by this paper
• Shelf-life modelling for fresh-cut vegetables

  1996influential reference
• Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots

  1996cited by this paper
• Steam treatment of minimally processed carrot sticks to control surface discoloration

  1994cited by this paper
• Lignin Formation and Surface Discoloration of Minimally Processed Carrot Sticks

  1993cited by this paper
• Changes in Phenolic Content in Fresh Ready-to-use Shredded Carrots during Storage

  1993cited by this paper
• Microbial population dynamics in ready-to-use vegetable salads

  1992cited by this paper
• Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling

  1991cited by this paper
• Modified atmosphere packaging of fresh, "ready-to-use" grated carrots in polymeric films.

  1990cited by this paper
• Modeling of the Bacterial Growth Curve

  1990cited by this paper
• DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS

  1989cited by this paper
• Modified atmosphere packaging of fruits and vegetables.

  1989cited by this paper

• Quality Improvement of Fresh Cut Pineapple by Treating With Organic Acids, CaCl 2 , and KMS

  2026cites this paper
• Effect of Aloe vera gel coating on organoleptic and nutritional quality of minimally processed carrot

  2023cites this paper
• Identifying Potential Volatile Spoilage Indicators in Shredded Carrot using SIFT-MS

  2022cites this paper
• Decorating Aramid Fibers with Chemically-Bonded Amorphous Tio2 for Improving Uv Resistance in the Simulated Extreme Environment

  2022cites this paper
• Synergistic effects of ultraviolet light irradiation and high-oxygen modified atmosphere packaging on physiological quality, microbial growth and lignification metabolism of fresh-cut carrots

  2021cites this paper
• Multi-functional silk fibers/fabrics with a negligible impact on comfortable and wearability properties for fiber bulk

  2021cites this paper
• Geographical indication (GI) branded quality: a study case on the homogeneity of the Carota Novella di Ispica Region

  2021cites this paper
• Fabrication of Superhydrophobic and UV-Resistant Silk Fabrics with Laundering Durability and Chemical Stabilities

  2020cites this paper
• A new approach for the shelf-life definition of minimally processed carrots

  2020cites this paper
• Quality and safety attributes on shredded carrots by using Origanum majorana and ascorbic acid

  2019influential citation
• Facile and Effective Fabrication of Highly UV-Resistant Silk Fabrics with Excellent Laundering Durability, and Thermal and Chemical Stabilities.

  2019cites this paper
• Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables

  2019cites this paper
• Quality of shredded carrots minimally processed by different dipping solutions

  2019cites this paper
• Edible coating with probiotic as a quality factor for minimally processed carrots

  2018cites this paper
• A neo-logistic model for the growth of bacteria

  2017cites this paper
• Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications

  2017cites this paper
• Shelf-life extension and quality retention in fresh-cut carrots coated with pectin

  2017cites this paper
• Combination of nisin and ε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots

  2017cites this paper
• Development and evaluation of biodegradable films and coatings obtained from fruit and vegetable residues applied to fresh-cut carrot (Daucus carota L.)

  2016cites this paper
• Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy.

  2016cites this paper
• Preparation and handling of fresh-cut root vegetables

  2016cites this paper
• Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments

  2015cites this paper
• Produção de revestimento comestível à base de resíduo de frutas e hortaliças: aplicação em cenoura (Daucus carota L.) minimamente processada

  2015cites this paper
• Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fiber

  2015cites this paper
• FACULTAD DE INGENIERÍA QUÍMICA Y AGROINDUSTRIA

  2015cites this paper
• Production of edible coating based on fruit and vegetable residues: application on minimally processed carrot (Daucus carota L.)

  2015cites this paper
• Use of winemaking by-products as an ingredient for tomato puree: the effect of particle size on product quality.

  2014cites this paper
• Shelf Life Study of Minimally Processed Carrot through Modified Atmospheric Packaging

  2014cites this paper
• Microbiological quality assessment of gamma irradiated fresh and dried mushrooms ( Pleurotus ostreatus ) and determination of D10 values of Bacillus cereus in storage packs.

  2014cites this paper
• Influence of Cultivar and UGmax on Antioxidative Properties of Carrot Roots (Daucus Carota L.) and their Stability During Freezing Process

  2014cites this paper
• Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation.

  2014cites this paper
• Food industry supply chain planning with product quality indicators

  2014cites this paper
• RECOVERY OF PHYTOCHEMICAL RICH FRACTIONS FROM WINEMAKING BYPRODUCTS FOR NOVEL FOOD APPLICATIONS

  2014cites this paper
• Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products.

  2013cites this paper
• High pressure carbon dioxide pasteurization of fresh-cut carrot

  2013cites this paper
• Socio-economic profile of street food vendors and microbiological quality of ready-to-eat salads in Lomé.

  2013cites this paper
• Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

  2012cites this paper
• Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot

  2012cites this paper
• Response of carrot roots to wounding stress induced by processing – changes in chemical composition and enzyme activity

  2011cites this paper
• The effect of abiotic stress pre-treatments on quality attributes of fresh-cut carrot cv. Nantes

  2011cites this paper
• Influence of temperature and edible coating on the physical and chemical parameters and sensory acceptance of fresh-cut organic carrots Influencia de la temperatura y cobertura comestible en los parámetros físicos y químicos y aceptación sensorial de las zanahorias cortadas frescas

  2011cites this paper
• Optimum controlled atmospheres minimise respiration rate and quality losses while increase phenolic compounds of baby carrots

  2011cites this paper
• Sensory and Sensory-Related Quality of Fresh-Cut Produce under Modified Atmosphere Packaging

  2011cites this paper
• Microbiological and safety aspects of fresh-cut fruits and vegetables

  2010cites this paper
• Factors Affecting Sensory Quality of Fresh-Cut Produce

  2010cites this paper
• Postharvest hardness and color evolution of white button mushrooms (Agaricus bisporus).

  2010cites this paper
• Treatments to Assure Safety of Fresh-Cut Fruits and Vegetables

  2010cites this paper
• Impact of a decontamination step with peroxyacetic acid on the shelf-life, sensory quality and nutrient content of grated carrots packed under equilibrium modified atmosphere and stored at 7°C.

  2009cites this paper
• Evaluation of shelf-life of fresh-cut pineapple using FT-NIR and FT-IR spectroscopy

  2009cites this paper
• Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices.

  2009cites this paper
• Effect of UV-C Irradiation on Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on Washed Carrot during Storage

  2009cites this paper
• valuation of shelf-life of fresh-cut pineapple using FT-NIR nd FT-IR spectroscopy

  2009cites this paper
• Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce

  2008cites this paper
• Antioxidant activity of fresh-cut tomatoes: effects of minimal processing and maturity stage at harvest.

  2008cites this paper
• Plastic Mulch Improves Microbial Quality and Shelf Life of Cold Stored Butter Lettuce (Lactuca sativa var. Lores)

  2008cites this paper
• Microbial quality assessment methods for fresh-cut fruits and vegetables

  2008cites this paper
• The Feasibility of Producing Vacuum-Packed Fermented Vegetable Products.

  2008cites this paper
• Effect of water activity on carotenoid degradation in dehydrated carrots

  2007cites this paper
• Physical, Physiological and Microbial Deterioration of Minimally Fresh Processed Fruits and Vegetables

  2007cites this paper
• Please Scroll down for Article Critical Reviews in Food Science and Nutrition Color, Flavor, Texture, and Nutritional Quality of Fresh-cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

  year unknowncites this paper