Minimally Processed Refrigerated Fruits & Vegetables

By R. C. Wiley. 2012

104 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/95941cfd34cd55835b8e790876c3c62d70a64bbd

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. S. Aday
2. Christopher K. Yost
3. Teddie Rahube

In Mechanics of Materials

1. Christopher K. Yost
2. Teddie Rahube

In Public Health, Environmental and Occupational Health

1. Christopher K. Yost
2. Teddie Rahube

Citations in the corpus

• Antibiotic resistance plasmids in wastewater treatment plants and their possible dissemination into the environment (2010, background): “Lipolytic acyl hydrolase, lipoxygenase, peroxidase, catalase and protease are responsible for the changes in flavour of minimally processed as well as intact fruits and vegetables, while polyphenol oxidase is responsible for the changes in colour, especially during ripening of fruits and vegetables ”
• Potential of antimicrobial active packaging ‘containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating’ to extend shelf life of fresh strawberry (2016, background): “Microbial safety is one of the most important factor to be considered for the preservation of minimally processed foods (Wiley, 1994).”