14 – Minimal processing of fresh fruits and vegetables

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[2]  G. M. Sapers,et al.  Hydrogen peroxide disinfection of minimally processed fruits and vegetables , 1998 .

[3]  R. L. Miller,et al.  Control of Enzymatic Browning in Pre‐peeled Potatoes by Surface Digestion , 1993 .

[4]  R. Marchetti,et al.  Microbial population dynamics in ready-to-use vegetable salads , 1992 .

[5]  A. J. Mcevily,et al.  Inhibition of enzymatic browning in apple products by 4-hexylresorcinol , 1995 .

[6]  G. Francis,et al.  Effects of gas atmosphere, antimicrobial dip and temperature on the fate of Listeria innocua and Listeria monocytogenes on minimally processed lettuce , 1997 .

[7]  María Serrano,et al.  Packaging of fruits and vegetables: recent results , 1994 .

[8]  G. Barbosa‐Cánovas,et al.  Inhibition of Apple-Slice Browning by 4-Hexylresorcinol , 1995 .

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[10]  John R. Whitaker,et al.  The biochemistry and control of enzymatic browning , 1995 .

[11]  R. L. Miller,et al.  Enzymatic Browning Control in Potato with Ascorbic Acid‐2‐Phosphates , 1992 .

[12]  Robert E. Brackett,et al.  Microbiological Spoilage and Pathogens in Minimally Processed Refrigerated Fruits and Vegetables , 1994 .

[13]  H. P. Fleming,et al.  Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables , 1997 .

[14]  Neelima Garg,et al.  Effect of Processing Conditions on the Microflora of Fresh-Cut Vegetables. , 1990, Journal of food protection.

[15]  In Soo Park,et al.  Modified atmosphere packaging of a mixed prepared vegetable salad dish , 1996 .

[16]  I. Molnár-Perl,et al.  Inhibition of browning by sulfur amino acids. 3. Apples and potatoes , 1990 .

[17]  P. Fernández,et al.  The Effect of Modified Atmosphere Packaging on ‘Ready-to-Eat’ Oranges , 1998 .

[18]  Brent J. Skura,et al.  Modified Atmosphere Packaging of Fruits and Vegetables , 1991 .

[19]  Barbara Citterio,et al.  Microbial and sensory quality of vegetables for soup packaged in different atmospheres , 1995 .

[20]  C. Wang,et al.  Modified atmosphere packaging of fruits and vegetables. , 1989, Critical reviews in food science and nutrition.

[21]  Joseph Arul,et al.  Suitability of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables , 1993 .

[22]  L. Tijskens.  Agri-food quality '95 , 1995 .

[23]  J. Hotchkiss,et al.  CYSTEINE AS AN INHIBITOR OF POLYPHENOL OXIDASE , 1989 .

[24]  C. C. Huxsoll,et al.  Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad‐cut Lettuce , 1991 .

[25]  Lothar Leistner,et al.  Food preservation by hurdle technology , 1995 .

[26]  R. Ahvenainen,et al.  Shelf life of sliced raw potatoes of various cultivar varieties--substitution of bisulfites. , 1998, Journal of food protection.

[27]  R. Ahvenainen,et al.  Shelf-life of prepeeled potato cultivated, stored, and processed by various methods. , 1998, Journal of food protection.

[28]  M. Bennik.  Biopreservation in modified atmosphere packaged vegetables. , 1997 .

[29]  S. Mannino,et al.  Determination of mercury in fish muscle by square wave voltammetry. , 1990 .

[30]  E. Baldwin,et al.  Use of edible coatings to preserve quality of lightly (and slightly) processed products. , 1995, Critical reviews in food science and nutrition.

[31]  Hideaki Ohta,et al.  Influence of Processing and Storage Conditions on Quality Stability of Shredded Lettuce , 1987 .

[32]  G. M. Sapers,et al.  Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents , 1989 .

[33]  W. S. Otwell,et al.  Inhibition of enzymatic browning in foods and beverages. , 1992, Critical reviews in food science and nutrition.

[34]  Francisco Artés,et al.  Inhibition of Browning of Harvested Head Lettuce , 1996 .

[35]  J. Cash,et al.  Bisulfite Atlernatives in Processing Abrasion‐Peeled Russet Burbank Potatoes , 1991 .

[36]  C. C. Huxsoll,et al.  Processing and distribution alternatives for minimally processed fruits and vegetables , 1989 .

[37]  Gustavo V. Barbosa-Cánovas,et al.  Control of Browning During Storage of Apple Slices Preserved by Combined Methods. 4-Hexylresorcinol as Anti-Browning Agent , 1993 .

[38]  Diane M. Barrett,et al.  Enzymatic Browning Inhibited in Fresh and Dried Apple Rings by Pineapple Juice , 1993 .