Search results for "minimal processing"
showing 5 items of 5 documents
Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce
2020
Borage (Borago officinalis L.) is a hairy pubescent herb known throughout the world for its folk medicinal uses, as well as for many culinary uses. There is still little information on the cultivation needs of this species, especially for its use as vegetable crop and as fresh-cut produce. Hence, the aim of the research was to study the effects of agronomic practices on yield and quality of borage and on the storability as minimally-processed product. Two experiments were carried out in two consecutive years in order to evaluate the effect of plant density and plastic mulching on yield and quality of two borage accessions at harvest and during storage as minimally-processed produce for 14 d…
Fresh-cut products from cactus species
2005
Various species of Cactaceae family can serve a source of delicious and healthy fresh foodstuffs. Marketing cacti as ready-to-eat (fresh-cut) products may significantly expand their consumption, on condition that their quality, safety and longevity would answer the market demands. The present work was aimed at studying the storability of fresh-cut products prepared from several edible cactus species and looking for ways to improve their keeping quality. The experiments included fruit of cactus pear Opuntia ficus-indica (L.) Miller, cactus apple (koubo) Cereus peruvianus (L.) Miller, and dragon fruit (pitaya) Hylocereus undatus (Haw.) Britton and Rose, as well as cladodes (pads) of nopal (ve…
Suitability of Borago officinalis for Minimal Processing as Fresh-Cut Produce
2019
Borage (Borago officinalis L.) is a wild vegetable appreciated as a folk medicine and for culinary preparations. The introduction of borage as a specialized cultivation would allow for the diversification of vegetable crops and would widen the offerings of raw and minimally processed leafy vegetables. Thus, the aim of the research was to evaluate the quality and shelf-life of fresh-cut borage stored at different temperatures. Borage plants were grown during the autumn&ndash
The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities
2021
International audience
Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut sli…
2015
Abstract Peach genotypes in Southern Italy include the white-flesh ‘Pesca di Bivona’ (‘Murtiddara’, ‘Bianca’, ‘Agostina’ and ‘Settembrina’) and the yellow-flesh ‘Pesca di Leonforte’ (‘Settembrina’, ‘Giallone’ and ‘Ottobrina’ ) landraces, with non-melting clingstone fruit, characterized by a persistent aroma and an excellent flavor that is highly appreciated by consumers. The aim of this work was to assess the suitability of these white- and yellow-flesh landraces to be processed as fresh-cut product with regard to the persistence of their quality and sensory profiles. Fruit of ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ landraces were cut into slices and stored at 5 °C for 3, 5, 7, 12 d. Fre…