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Acta Alimentaria
Authors: F.J. Vazquez-Armenta, J.F. Ayala-Zavala, G.I. Olivas, F.J. Molina-Corral, and B.A. Silva-Espinoza

): 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. Cantwell M

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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

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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

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Jalali, M. (2008): Nitrate concentrations in some vegetables and soils in Hamadan, western Iran. Archs Agron. Soil Sci. , 54 , 569–583. Jalali M. Nitrate concentrations in some

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Acta Alimentaria
Authors: A. Pérez-López, P. Navarro, A. Soler, and A. Carbonell-Barrachina

concentrations in confectionery products. J. agric. Fd Chem. , 50 , 3738–3742. Burló F. Effects of raw materials, ingredients and production lines on arsenic and copper concentrations in

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. Bioch. , 62 , 107 – 110 . Cheng , G.W. & Breen , P.J. ( 1991 ): Activity of phenylalanine ammonia-lyase (PAL) and concentrations of anthocyanins

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Acta Alimentaria
Authors: A. Blázovics, H. Fébel, G. Bekő, D. Kleiner, K. Szentmihályi, and É. Sárdi

. & Tyihák , E. ( 1998 ): Relationship between dimedone concentration and formaldehyde captured in plant tissues . Acta Biol. Hung. , 49 , 291 – 301 . Souto

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having different moisture concentrations as impacted by oat bran with different β-glucan concentrations . J. Texture Stud. , 42 , 359 – 368 .

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.-Forsch 201 311 316 Kalac, P. & Svoboda, L. (2000): A review of trace element concentrations in edible mushrooms. Fd. Chem. , 68 , 273

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Acta Alimentaria
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

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