Showing items related by title, author, creator and subject.

• Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties 

  Acevedo Fani, Alejandra; Salvia Trujillo, Laura; Rojas Grau, María Alejandra; Martín Belloso, Olga (Elsevier, 2015-05-01)

  Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits ...

• Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid 

  Rojas Grau, María Alejandra; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2008)

  Polyphenoloxidase (PPO) and peroxidase (POD) were evaluated in fresh-cut Fuji apple slices and the effect of the individual or combined use of ascorbic acid, 4-hexylresorcinol, N-acetylcysteine, and glutathione on their ...

• The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review 

  Rojas Grau, María Alejandra; Oms Oliu, Gemma; Soliva-Fortuny, Robert; Martín Belloso, Olga (Wiley, 2009)

  Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss ...