Control of vitamin C losses in vegetables prepared at a food service

Rodrigues, Cristiane; Lúcia, Ceres Mattos Della; Azeredo, Raquel Monteiro Cordeiro de; Cota, Alessandra Miranda; Santana, Ângela Maria Campos; Pinheiro-Sant’Ana, Helena Maria

doi:10.1016/j.foodcont.2009.05.020

Cited by 7 publications

(3 citation statements)

References 19 publications

(18 reference statements)

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“…At day 14, AA content was similar for all lettuce zones and production systems with a mean value of 5.85 ± 0.67 mg/100 g FT. Percent of reduction in the present work were expected given the liability of AA [44] and allowed reaffirming the need for development of new pre-and post-harvest technologies to maintain the nutritional value of freshly harvested vegetables. Regardless of production system and zone, increases in TMB occurred during storage (Figure 4).…”

Section: Postharvest Changes In Quality Indicesmentioning

confidence: 61%

Impact of Production System on Quality Indices Distribution in Butterhead Lettuce: A Comparative Study among Open Field and Greenhouse

G¹,

R²,

María³

et al. 2013

J Nutr Food Sci

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Butterhead lettuce quality was followed through changes in physical, physiological, microbiological, nutritional and sensory indices during postharvest storage. Production was in greenhouses, traditional and mulch, and in the field. Greenhouse lettuce heads had higher nutritional and sensory quality at harvest and lower enzymatic browning. Increased exposure to environmental conditions for open field grown lettuce heads may initiate defense mechanisms that could affect texture, color and appearance. During refrigerated postharvest storage, greenhouse lettuce heads had better leaf color and texture and were less susceptible to enzymatic browning. There was no difference in postharvest shelf life for greenhouse and field grown plants. Production in greenhouses produced important marketing benefit, along greater weight per plant and leaf number, by increasing producer profitability.

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Section: Postharvest Changes In Quality Indicesmentioning

confidence: 61%

Impact of Production System on Quality Indices Distribution in Butterhead Lettuce: A Comparative Study among Open Field and Greenhouse

G¹,

R²,

María³

et al. 2013

J Nutr Food Sci

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“…1999). This also concerns nutritional quality, as can for instance be seen in the recent development of the nutritional control points (NCP) concept (Rodrigues et. al.…”

Section: Food Safety Control Systemmentioning

confidence: 99%

Food Quality Management and Safety

Khatoon

Chakraborty

Chandni

et al. 2017

Int. J. Res. Granthaalayah

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Food safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. The main important of manufacturing practice is a system that ensures that products meet food safety, quality and legal requirements. The hazard analysis and critical control point system, applies to food safety management, uses the approach of controlling critical points in food handling to prevent food safety problems. Besides enhancing food safety, other benefits of applying HACCP include effective use of resources and timely response to food safety problems. In addition HACCP can be part of GMP and is a systematic program to assure food safety. It is important to know to what extent the systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.

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“…Prepared vegetables, which are minimum processed vegetables, refer to providing consumers with a food through harvesting vegetables, sorting, cleaning, cutting, packaging and other operations (Rodrigues et al 2010). Prepared vegetables consumption in developed countries is large, while it is also gradually growing in…”

Section: Introductionmentioning

confidence: 99%

ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots

Zhang

Bhandari

et al. 2017

Innovative Food Science & Emerging Technologies

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Effects of ZnO nanoparticles combined radio frequency (RF) heating on the sterilization and product quality attributes (hardness, color, carotenoids and microstructure)of prepared carrots were investigated comparing to ZnO nanoparticles or RF heating treatment alone. The results showed that the combined sterilization effect of ZnO nanoparticles with radio frequency treatments was superior to ZnO nanoparticles or RF heating treatment alone and extended the shelf life of prepared carrots up to 60 days. ZnO nanoparticles combining RF heating 20 mm/20 min (plate spacing/RF heating time) reduced the loss of hardness, color difference value (ΔE), and carotenoids of prepared carrots. The Scanning electron micrographs (SEM) showed that the cell microstructure of prepared carrots that treated by RF treatments within 20 min was most closely integrated with each other. Therefore, the experimental results of ZnO nanoparticles combined with radio frequency heating could be helpful for food processing industries to produce high quality sterilized prepared carrots. Industrial relevance: ZnO nanoparticles combined with radio frequency heating achieved logarithmic reduction of bacterial population and met China's national standard while preserving the color, texture and nutrition better. This information can be helpful for food processing industries to produce high quality sterilized prepared carrots and this same approach can be applied to many other prepared food formulations.

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Control of vitamin C losses in vegetables prepared at a food service

Cited by 7 publications

References 19 publications

Impact of Production System on Quality Indices Distribution in Butterhead Lettuce: A Comparative Study among Open Field and Greenhouse

Impact of Production System on Quality Indices Distribution in Butterhead Lettuce: A Comparative Study among Open Field and Greenhouse

Food Quality Management and Safety

ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots

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