Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
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[1] Active Thermoplastic Starch Film with Watermelon Rind Extract for Future Biodegradable Food Packaging
Polymers, 2022
[2] The effect of calcium chloride postharvest dips and concentrations of the improvement of storage and shelf-life of'classic round'tomatoes (solanum lycopersicum, L.)
2022
[3] Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging for Browning of Fresh-Cut Eggplant
Coatings, 2022
[4] Current Research in Nutrition and Food Science
2022
[5] Effects of harvest stages, postharvest pre-treatments and storage duration on the quality and shelf life of minimally processed litchi
2022
[6] Shelf-life Extension of Spring Roll Wrappers Using Acidification Combined with Sodium Benzoate Addition
Current Research in …, 2022
[7] ПОТОЧНИЙ СТАН ПІСЛЯЗБИРАЛЬНИХ ОБРОБОК ДЛЯ ПІДТРИМКИ ЯКОСТІ І СКОРОЧЕННЯ ВТРАТ ПЛОДООВОЧЕВОЇ ПРОДУКЦІЇ
Vegetable and Melon Growing, 2021
[8] Effect of organic acid and ultraviolet-C treatment on putrefactive microorganisms and shelf-life of seasoned squid product
Korean Journal of …, 2021
[9] 유기산과 UV-C 처리가 조미오징어의 부패미생물과 제품의 저장안정성에 미치는 영향
한국식품저장유통 …, 2021
[10] Potential of low dose irradiation to maintain storage quality and ensure safety of garlic sprouts
Radiation Physics and …, 2021
[11] Silicon attenuates calcium deficiency by increasing ascorbic acid content, growth and quality of cabbage leaves
2021
[12] Gamma irradiation treatment of minimally processed kiwi fruit to maintain physicochemical quality and prevent microbial proliferation during refrigerated storage
2021
[13] Influência da radiação ultravioleta e aditivos na conservação de kiwis minimamente processados
2021
[14] Aplicação de boro na produção e qualidade de sementes de couve-flor
2020
[15] Boron application in the production and quality of cauliflower seeds
2020
[16] Relationships among expression of six representative genes, bacterial multiplication, color changes of fresh cut cabbages during storage with focus on accumulated …
2020
[17] Fresh-Cut Bell Peppers in Modified Atmosphere Packaging: Improving Shelf Life to Answer Food Security Concerns
2020
[18] Effect of pre-treatment on quality of minimally processed culinary banana cv. Kachkal (ABB group)
2020
[19] Studying the Preservation of Brussels Sprout Depending on Its Treatment With Antimicrobial Preparations Before Storage
2020
[20] Influence of temperature and thickness on thin layer drying characteristics of onion (Allium cepa L.) varieties and rehydration capacity
2020
[21] Kajian sifat fisik, kimia, dan sensoris sambal tempoyak (durian terfermentasi) berkemasan retort pouch
2020
[22] IMPACTS OF ASCORBIC ACID AND CITRIC ACID ON REDUCING BROWNING OF READY TO COOK CHILI
2020
[23] 유기산과 UV 처리에 의한 오징어 조미 제품의 품질 및 저장성 증진 효과
2020
[24] Efecto del secado por pulverizacion a 150, 160 y 170 grados C sobre las propiedades físicasy quimicas del extracto de maqui (Aristotelia chilensis (Molina) Stuntz)
2019
[25] EFEK ASAM SITRAT DAN LIDAH BUAYA (Aloe vera (L.) Burm. f.) TERHADAP BROWNING BUAH PISANG KEPOK (Musa paradisiaca L.)
2019
[26] Application of Citric Acid, Sodium Chloride and Peroxyacetic Acid as Alternative Chemical Treatment for Organic Trimmed Aromatic Coconut
2019
[27] Effect of bound water on the quality of dried Lentinus edodes during storage
2019
[28] POTENSI EKSTRAK AIR BUAH BELIMBING WULUH (Averrhoa bilimbi L.) SEBAGAI BAHAN ANTI BROWNING UMBI KENTANG (Solanum tuberosum L.)
2019
[29] Effect of spray drying at 150, 160, and 170 C on the physical and chemical properties of maqui extract (Aristotelia chilensis (Molina) Stuntz)
2019
[30] Effect of spray drying at 150, 160, and 170° C on the physical and chemical properties of maqui extract (Aristotelia chilensis (Molina) Stuntz)
2019
[31] Effects of exogenous calcium chloride (CaCl2) and ascorbic acid (AsA) on the γ-aminobutyric acid (GABA) metabolism in shredded carrots
2019
[32] POTENSI EKSTRAK AIR BUAH BELIMBING WULUH (Averrhoa bilimbi L.) SEBAGAI BAHAN ANTI BROWNING BUAH SALAK PONDOH (Salacca edulis R.)
2019
[33] FAKULTAS MATEMATIKA DAN ILMU PENGETAHUAN ALAM UNIVERSITAS LAMPUNG BANDAR LAMPUNG
2019
[34] Studies on effects of different chemical treatments on wholesomeness and post-harvest storage qualities of drumstick (Moringa oleifera) Pods
2019
[35] Antioxidant Chemical Treatment Affects Physiology and Quality of Minimally-processed Escarole
2019
[36] ANALISIS BROWNING BUAH PISANG KEPOK (Musa paradisiaca L.) SETELAH PERLAKUAN ASAM ASKORBAT DAN LIDAH BUAYA (Aloe barbadensis L.)
2019
[37] KONTROL BROWNING ENZIMATIK BUAH SALAK (Salacca edulis) DENGAN AIR PANAS DAN PENCELUPAN ASAM SITRAT
2019
[38] POTENSI EKSTRAK AIR DAUN PISANG KEPOK (Musa paradisiaca var. bluggoe L.) SEBAGAI BAHAN ANTI BROWNING UMBI KENTANG (Solanum tuberosum L.)
2019
[39] Effect of Hot Calcium Chloride and Acetic Acid Solutions or Hot Water Treatments on Inhibition of Total Microbial Counts and Browning in Lettuce Stem Cut During …
2018
[40] Research into preservation of broccoli depending on the treatment with antimicrobic preparations before storage
2018
[41] Aditivos na redução de oxidação enzimática em beterraba minimamente processada
2018
[42] Passive modified atmosphere affects the quality of minimally processed escarole
Journal of food processing and preservation, 2018
[43] Исследование сохранности капусты брокколи в зависимости обработки препаратами антимикробного действия перед хранением
2018
[44] PENGARUH PENAMBAHAN ASAM SITRAT TERHADAP PROSES NON-ENZIMATIK BROWNING JUS BUAH PIR YALI (Pyrus bretschneideri Rehd.) YANG …
2018
[45] INTERAKSI ANTARA ASAM BENZOAT DAN TEMPERATUR TERHADAP BROWNING JUS BUAH BELIMBING MANIS (Averrhoa carambola L.)
2018
[46] Effect of post harvest treatments on keeping quality of Aonla fruits in liquid medium during storage
2018
[47] PENGARUH PENAMBAHAN ASAM ASKORBAT TERHADAP PROSES NON-ENZIMATIK BROWNING JUS BUAH SALAK PONDOH (Salacca zalacca Gaertn.) YANG …
2018
[48] Combined Post-harvest Treatments for Improving Quality and Extending Shelf-Life of Minimally Processed Broccoli Florets (Brassica oleracea var. italica)
Food and Bioprocess Technology, 2018
[49] Trends in Minimal Processing of Lettuce
2018
[50] Influence of Gamma Irradiation Treatment on Storage Quality, Antioxidant Composition and Nutraceutical Potential of Onion Sprouts
2018
[51] Quality and Shelf Life Evaluation of Minimally Processed Papaya Using Chemical Pretreatments
2018
[52] Fathia jannah
2018
[53] Pengaruh Penambahan Asam Askorbat Terhadap Proses Non-Enzimatik Browning Jus Buah Salak Pondoh (Salacca zalacca Gaertn.)
2018
[54] Pengaruh Penambahan Asam Sitrat Terhadap Proses Non-Enzimatik Browning Jus Buah Pir Yali (Pyrus bretschneideri Rehd.)
2018
[55] Pencegahan Pencoklatan dan Kekerutan pada Permukaan Sabut Kelapa Muda dengan Antioksidan/Browning and Wrinkle Prevention on Young …
Buletin Palma, 2017
[56] KARAKTERISASI BAHAN ANTI BROWNING DARI EKSTRAK AIR BUAH JAMBU BATU (Psidium guajava L.) PADA BUAH APEL MALANG (Malus sylvestris (L.) Mill.)
2017
[57] ANTIBROWNING AGENTS ADDED IN POLYMERIC COATING APPLIED TO AVOCADO FRUIT SLICES
Interciencia, 2017
[58] Pencegahan Pencoklatan dan Kekerutan pada Permukaan Sabut Kelapa Muda dengan Antioksidan/Browning and Wrinkle Prevention on Young Coconuts Husk …
2017
[59] INFLUENCE OF POLYTHENE MULCH AND FOLIAR APPLICATION OF CALCIUM ON GROWTH AND YIELD OF LETTUCE
2017
[60] Post-Harvest Behavior of Different Lettuce Cultivars and their Cut Form sunder Different Storage Conditions
International Jour nal of Environment, Agriculture and Biotechnology (IJEAB), 2017
[61] Wpływ sposobu pakowania na zmiany wybranych cech jakościowych kalafiora w czasie chłodniczego przechowywania
Ch?odnictwo : organ Naczelnej Organizacji Technicznej, 2017
[62] Physico-chemical attributes of no-till Brassica crops cultivated after various cover crops
2017
[63] Calcium chloride produced from eggshell for vegetable washing
The Journal of Applied Science, 2017
[64] ANTI-BROWNING MATERIAL CHARACTERIZATION OF THE WATER EXTRACT OF GUAVA FRUIT (Psidium guajava L.) IN MALANG APPLES (Malus sylvestris (L.) …
2017
[65] INFLUENCE OF MATURITY STAGES, STORAGE TEMPERATURES AND DURATIONS ON CHILLING INJURY, ANTIOXIDANT RESPONSES AND QUALITY OF …
2017
[66] Atributos físico-químicos de brássicas cultivadas sobre diferentes coberturas em plantio direto
2017
[67] Calcium Chloride Produced from Eggshell for Washing Vegetables
The Journal of Applied Science, 2017
[68] Influence of calcium and salicylic acid on antioxidative enzymes and quality of stored radish and carrot
2017
[69] Frissen vágott, csomagolt zöldségfélék tárolhatóságának, és a közétkeztetésben betöltött szerepének vizsgálata
2016
[70] Pengaruh asam askorbat terhadap proses browning buah salak pondoh (Salacca zalacca)
2016
[71] Browning and Wrinkle Prevention on Young Coconuts Husk Surface with Antioxidants
2016
[72] Postharvest Technology and value addition for food for food security with technology sectors Post harvest behavior of different lettuce cultivars and their cut forms under different storage conditions
Conference: International seminar on Recent trends and experimental approaches in Science, Technology and Nature, 2016
[73] QUALITY OF MINIMALLY PROCESSED 'FUJI'APPLE UNDER REFRIGERATED STORAGE AND TREATMENT WITH ADDITIVES
2016
[74] 18 Modified Atmosphere Packaging of Fruits and Vegetables
2016
[75] PROCESSAMENTO MÍNIMO DE ESPINAFRE NOVA ZELÂNDIA
Revista Iberoamericana de Tecnología Postcosecha, 2016
[76] PENGARUH KALSIUM KLORIDA TERHADAP INDEKS BROWNING, KANDUNGAN KLOROFIL, KANDUNGAN KARBOHIDRAT TERLARUT TOTAL, DAN LEVEL …
2016
[77] Storage of fresh-cut swede and turnip: Effect of temperature, including sub-zero temperature, and packaging material on sensory attributes, sugars and glucosinolates
Postharvest Biology and Technology, 2016
[78] Microbial Status of Fresh Cut Cooking Banana Variety Alukesel (Musa acuminata× Musa balbisiana, ABB Group) as Affected by Pre-Treatments
Journal of Agricultural Sciences, 2016
[79] PENGARUH KALSIUM KLORIDA TERHADAP INDEKS BROWNING, KANDUNGAN KLOROFIL, KANDUNGAN KARBOHIDRAT TERLARUT TOTAL, DAN …
2016
[80] MODIFICAÇÃO DA COR E DAS CARACTERÍSTICAS FÍSICO-QUÍMICAS DE BRÓCOLIS BRANQUEADOS E CONGELADOS
Revista Iberoamericana de Tecnología Postcosecha, 2015
[81] Quality assessment minimally processed immature jakfruit (Artocarpus heterophyllus, Lam.) as affected by pretreatments
Journal of Food Science and Technology, 2015
[82] Effects of Gibberellic Acid and Calcium Chloride on Colour, Phenolic Compounds, Carote-noids and Quality Attributes of White Cabbage (Brassica oleracea) during Storage under Refrigeration
Int J Food Sci Nutr Diet, 2015
[83] Evaluación de sanitizantes alternativos al hipoclorito de sodio en la calidad de lechuga (Lactuca sativa L. var. Romana) de hoja de IV gama empacada con dos tipos de empaque
2015
[84] Estudio de la aplicación de tratamientos físicos y químicos en la calidad de col blanca (Brassica oleracea var. capitata) mínimamente procesada con dos tipos de empaque
2015
[85] Sustainability and Challenges of Minimally Processed Foods
Minimally Processed Foods, 2015
[86] Studies on effect of post harvest treatments on shelf life of broccoli (Brassica oleracea L. italica)
Thesis, 2015
[87] Effects of chemical compounds and hot water on quality of fresh-cut white cabbage (Brassica oleracea var. capitata)
2015
[88] Handbook of food processing: food safety, quality, and manufacturing processes
2015
[89] Effects of gibberellic acid and calcium chloride on colour, phenolic compounds, carotenoids and quality attributes of white cabbage (Brassica oleracea) during …
2015
[90] NUSRAT JAHAN JUI
2015
[91] Effects of gibberellic acid and calcium chloride on colour, phenolic compounds, carotenoids and quality attributes of white cabbage (Brassica oleracea) during storage …
2015
[92] STANDARDIZATION OF TECHNOLOGY FOR EXTENDING SHELF LIFE OF MINIMALLY PROCESSED POTATO
Thesis, 2014
[93] Post Harvest Managemenet of Ready-to-cook (RTC) Tender Jackfruit
Thesis, 2014
[94] Use of ascorbic acid and calcium chloride on quality of minimally processed cabbage
Horticultura Brasileira, 2014
[95] Application of citric acid and mild heat shock to minimally processed sliced radish: Color evaluation
Postharvest Biology and …, 2014
[96] Effects of Citric Acid and Na-Metabisulphite on the Shelf Life of Minimally Processed Haciomer cv. Chestnut
International Journal of Applied, 2014
[97] Application of Antibrowning Agents in Minimally Processed Cabbage
J Food Nutr Disor 3, 2014
[98] Pulsed electric field treatment prior to freezing carrot discs significantly maintains their initial quality parameters after thawing
International Journal of …, 2014
[99] Uso de ácido ascórbico e cloreto de cálcio na qualidade de repolho minimamente processado
Horticultura Brasileira, 2014
[100] Effect of Modified Atmosphere Packaging (MAP) on the Quality of 'Ready-To-Eat'Shredded Cabbage
International Journal of …, 2013
[101] The interaction of pulsed electric fields and texturizing‐antifreezing agents in quality retention of defrosted potato strips
International Journal of Food Science & Technology, Wiley Online ;Library, 2013
[102] ẢNH HƯỞNG CỦA ĐIỀU KIỆN XỬ LÝ VÀ TỒN TRỮ ĐẾN CHẤT LƯỢNG CHÔM CHÔM NHÃN SAU THU HOẠCH
2013
[103] COLOR STABILITY OF PEELED'SARIASLAMA'CHESTNUTS
V International Chestnut Symposium …, 2012
[104] Minimal processing for short term preservation of jackfruit (Artocarpus heterophyllus L.) bulbs
[105] Manuscript ID: IS-20021 THEME III: Postharvest Technology and value addition for food for food security with technology sectors Post harvest behavior of …
SS Patil
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