): Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite. Int. J. Fd Sci. Tech., 45 , 1486–1494.
Authors:G. Ucak Ozkaya, A. Besir, E. Metin, and M.Z. Durak
highest concentration of EP inhibited almost entirely the E. coli O157:H7 population on cherry tomatoe surfaces after one day of storage at 4 °C. Nevertheless, 42 ppm and 105 ppm concentrations of EP reduced E. coli O157:H7 population below the
Authors:Sz. Ráth, M. Égei, K. Horváth, B. Andryie, and H. G. Daood
case of industrial tomatoes, the factors that influence the concentration of phytonutrients such as carotenoids, tocopherols, and vitamin C the most, may include the maturity level of fruit at the time of harvest and agronomic, geographical, and
Authors:K. Berisha, H. Bytyçi, Zs. Mednyánszky, E. Kiss, and L. Simon-Sarkadi
). In high concentrations, biogenic amines – especially histamine and tyramine – are risk factors for food intoxication and may cause unpleasant allergic symptoms like cardiac palpitations, headache, nausea, diarrhea, and flushing. In extreme cases, the