Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water

2018 ◽  
Vol 53 (6) ◽  
pp. 1371-1380 ◽  
Author(s):  
Ana Cecilia Silveira ◽  
Dennise Oyarzún ◽  
Víctor Escalona
Keyword(s):  
Oxidative Enzymes ◽  
Minimally Processed ◽  
Grape Berries ◽  
Functional Quality ◽  
Ozonated Water

Effect of 4-hexylresorcinol on post-cut browning and quality of minimally processed ‘Fuji’ apple fruits

2020 ◽  
Vol 14 (5) ◽  
pp. 2461-2471
Author(s):  
Jardel Araujo Ribeiro ◽  
Rufino Fernando Flores Cantillano ◽  
Fabiana Roos Nora ◽  
Leonardo Nora
Keyword(s):  
Minimally Processed ◽  
Fuji Apple ◽  
Apple Fruits

A Framework for Non-Nominal Visualization and Perceived Quality Evaluation

2011 ◽  
Author(s):  
Ola Wagersten ◽  
Karin Forslund ◽  
Casper Wickman ◽  
Rikard So¨derberg
Keyword(s):  
Industrial Process ◽  
Perceived Quality ◽  
Product Development Process ◽  
Functional Quality ◽  
Quality Aspects ◽  
System Solution ◽  
Comprehensive Framework ◽  
Variation Simulation ◽  
Support Evaluation

Perceived Quality clusters different aspects that influence the customer’s perception of non-functional quality on a product that are perceive through senses. All together those aspects and the harmony between them reflect the producer’s ability to control product parameters and thereby also mirror the functional quality of the product. High Perceived Quality cannot be added to the product at the end of the developing process. Project prerequisites, system solution, factory capability etc. are criterion to succeed. Therefore, it is important to be able to evaluate Perceived Quality early in the process when product system solutions and architecture are defined, although data maturity is low. This paper presents a comprehensive framework to manage and support evaluation of Perceived Quality aspects in a product development process. The framework is based on an industrial process in combination with recent research within the field. The framework focuses on activities that can be performed at different stages in the developing process based on maturity of the CAD or styling data. For example, if the styling data is divided into different components by split-lines it has reached higher level of maturity then styling data that not has been divided. Consequently, the choice of applied method is based on data maturity, regardless phase in the developing process. The framework contains methods based on several different simulation and analysis techniques. Design methods, Computer-Aided Tolerancing and FEA based non-rigid variation simulation are represented in the framework.

Ozonated water applied in grapevines is a new agronomic practice that affects the chemical quality of wines

2021 ◽  
Author(s):  
M. Mercedes García-Martínez ◽  
Ana Campayo ◽  
Natalia Moratalla-López ◽  
Kortes Serrano de la Hoz ◽  
Gonzalo L. Alonso ◽  
...  
Keyword(s):  
Chemical Quality ◽  
Ozonated Water

scholarly journals Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

2015 ◽  
Vol 4 (5) ◽  
pp. 157
Author(s):  
Fabíola Gonçalves da COSTA ◽  
Adelino Cunha Neto ◽  
Luiz José Rodrigues ◽  
Eduardo Eustáquio de Souza Figueiredo
Keyword(s):  
Fruits And Vegetables ◽  
Soluble Solids ◽  
Foreign Matter ◽  
Minimally Processed ◽  
Mato Grosso ◽  
Modern Times ◽  
Brazilian Legislation ◽  
Processed Products ◽  
Sanitary Conditions

Consumers have been increasingly seeking healthier foods without sacrificing sensory satisfaction and convenience, which are highly acclaimed attributes in modern times. Minimally processed products can meet these demands. The present study evaluated the microbiological, microscopic and physicochemical quality of minimally processed fruits and vegetables marketed in Cuiabá, Brazil. A total of 36 samples, consisting of sliced melon, fruit salad in pieces, grated carrot, diced melon, sliced papaya and pineapple rounds were subjected to microbiological, microscopic and physicochemical analyses. <em>Salmonella</em> spp. was absent in all samples, while 27.8% (10/36) of the samples showed coliform counts at 45 °C over 2.0 and 2.7 log CFU.g<sup>-1</sup> in fruit and vegetables, respectively. Light dirt and foreign matter were present in 55.5% of the samples (20/36), including wood fragments and insect/animal excrements (rat hair) in 13.9% (5/36) of the samples. The pH and soluble solids (°Brix) results ranged from 3.84 to 6.66 and from 8.19 to 10.24, respectively. The products were in different stages of maturation and 27.8% (10/36) of the sliced papaya and grated carrots were in unsatisfactory sanitary conditions under the current Brazilian legislation.

Effect of Gamma Radiation on the Reduction of Salmonella strains, Listeria monocytogenes, and Shiga Toxin–Producing Escherichia coli and Sensory Evaluation of Minimally Processed Spinach (Tetragonia expansa)

2014 ◽  
Vol 77 (10) ◽  
pp. 1768-1772 ◽  
Author(s):  
ANA CAROLINA B. REZENDE ◽  
MARIA CRYSTINA IGARASHI ◽  
MARIA TERESA DESTRO ◽  
BERNADETTE D. G. M. FRANCO ◽  
MARIZA LANDGRAF
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Gamma Radiation ◽  
Shiga Toxin ◽  
Radiation Doses ◽  
Minimally Processed ◽  
Tetragonia Expansa ◽  
Effects Of Irradiation On ◽  
Spinach Leaves

This study evaluated the effects of irradiation on the reduction of Shiga toxin–producing Escherichia coli (STEC), Salmonella strains, and Listeria monocytogenes, as well as on the sensory characteristics of minimally processed spinach. Spinach samples were inoculated with a cocktail of three strains each of STEC, Salmonella strains, and L. monocytogenes, separately, and were exposed to gamma radiation doses of 0, 0.2, 0.4, 0.6, 0.8, and 1.0 kGy. Samples that were exposed to 0.0, 1.0, and 1.5 kGy and kept under refrigeration (4°C) for 12 days were submitted to sensory analysis. D10-values ranged from 0.19 to 0.20 kGy for Salmonella and from 0.20 to 0.21 for L. monocytogenes; for STEC, the value was 0.17 kGy. Spinach showed good acceptability, even after exposure to 1.5 kGy. Because gamma radiation reduced the selected pathogens without causing significant changes in the quality of spinach leaves, it may be a useful method to improve safety in the fresh produce industry.

scholarly journals The Functional Quality of Soluble Recombinant Polypeptides Produced in Escherichia coli Is Defined by a Wide Conformational Spectrum

2008 ◽  
Vol 74 (23) ◽  
pp. 7431-7433 ◽  
Author(s):  
Mónica Martínez-Alonso ◽  
Nuria González-Montalbán ◽  
Elena García-Fruitós ◽  
Antonio Villaverde
Keyword(s):  
Escherichia Coli ◽  
Green Fluorescent Protein ◽  
Recombinant Proteins ◽  
Fluorescent Protein ◽  
Native Structure ◽  
Functional Quality ◽  
Soluble Aggregates ◽  
Recombinant Polypeptides ◽  
Green Fluorescent

ABSTRACT We have observed that a soluble recombinant green fluorescent protein produced in Escherichia coli occurs in a wide conformational spectrum. This results in differently fluorescent protein fractions in which morphologically diverse soluble aggregates abound. Therefore, the functional quality of soluble versions of aggregation-prone recombinant proteins is defined statistically rather than by the prevalence of a canonical native structure.

scholarly journals Effects of vacuum packaging on the physical quality of minimally processed potatoes

2003 ◽  
Vol 3 (2) ◽  
pp. 81-88 ◽  
Author(s):  
Ada M. C. N. Rocha ◽  
Emilie C. Coulon ◽  
Alcina M. M. B. Morais
Keyword(s):  
Vacuum Packaging ◽  
Minimally Processed ◽  
Physical Quality ◽  
Processed Potatoes

scholarly journals Biostimulation as a Means for Optimizing Fruit Phytochemical Content and Functional Quality of Tomato Landraces of the San Marzano Area

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 926
Author(s):  
Youssef Rouphael ◽  
Giandomenico Corrado ◽  
Giuseppe Colla ◽  
Stefania De Pascale ◽  
Emilia Dell’Aversana ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Nutrient Use Efficiency ◽  
Mineral Nutrient ◽  
Phytochemical Content ◽  
Primary And Secondary Metabolites ◽  
Tropical Plant ◽  
Protected Designation Of Origin ◽  
Functional Quality ◽  
Nutrient Use

The effect of plant biostimulation on fruits of traditional tomato germplasm is largely unknown. We examined how a tropical plant-derived biostimulant impacts the nutritional, functional, and compositional characteristics of tomato fruits from four landraces, collected in the San Marzano (SM) tomato Protected Designation of Origin (PDO) region, by profiling primary and secondary metabolites. Biostimulation was not able to completely reshuffle the morpho-physiological and nutritional profile of the four landraces. Their distinct phytochemical profile indicated a genotype-specific tuning of the analyzed traits, which also included an improved yield and fruit quality. Biostimulation of SM1 and SM3 increased photosynthetic accumulation of carbohydrate reserves, improved mineral nutrient use efficiency and consequently, yield (+21% and 34%, respectively). Moreover, biostimulation augmented the nutraceutical properties of the SM2 landrace. Interestingly, the plant-derived product increased in all genotypes lycopene, but not polyphenol accumulation in fruits. Our results show the potential of biostimulatory applications towards optimizing the fruit quality of the acclaimed SM landraces, which is suitable to satisfy both the rising consumer demand for premium traditional tomatoes and the technological needs of the food industry.

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