Cargando…

Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product

Fruits and vegetables (F&V) products are recommended for the daily diet due to their low caloric content, high amount of vitamins, minerals and fiber. Furthermore, these foods are a source of various phytochemical compounds, such as polyphenols, flavonoids and sterols, exerting antioxidant activ...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sequino, Giuseppina, Valentino, Vincenzo, Torrieri, Elena, De Filippis, Francesca
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315490/ https://www.ncbi.nlm.nih.gov/pubmed/35885409 http://dx.doi.org/10.3390/foods11142164

Ejemplares similares

Minimally processed refrigerated fruits & vegetables
Publicado: (1994)

Minimally processed fruits and vegetables : fundamental aspects and applications /
por: Alzamora, Stella M.
Publicado: (2000)

Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables
por: Mendoza, Iana Cruz, et al.
Publicado: (2022)

Latest Developments in Edible Coatings on Minimally Processed Fruits and Vegetables: A Review
por: Miteluț, Amalia Carmen, et al.
Publicado: (2021)

Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review
por: Santos, Maria Isabel S., et al.
Publicado: (2022)

Microbial Evaluation of Fresh, Minimally-processed Vegetables and Bagged Sprouts from Chain Supermarkets
por: Jeddi, Maryam Zare, et al.
Publicado: (2014)

Safety, Quality, and Processing of Fruits and Vegetables
por: Tylewicz, Urszula, et al.
Publicado: (2019)

Intake of Raw Fruits and Vegetables Is Associated With Better Mental Health Than Intake of Processed Fruits and Vegetables
por: Brookie, Kate L., et al.
Publicado: (2018)

Effect of microbial plant biostimulants on fruit and vegetable quality: current research lines and future perspectives
por: Melini, Francesca, et al.
Publicado: (2023)

Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products
por: Soni, Aswathi, et al.
Publicado: (2022)

Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables
por: de Oliveira, Kataryne Árabe Rimá, et al.
Publicado: (2021)

Green Spectrophotometric Determination of Organophosphate in Selected Fruits and Vegetables
por: Sharma, Hemraj, et al.
Publicado: (2023)

Polyhydroxyalkanoate Production from Fruit and Vegetable Waste Processing
por: Costa, Paolo, et al.
Publicado: (2022)

Bacterial Communities Associated with the Surfaces of Fresh Fruits and Vegetables
por: Leff, Jonathan W., et al.
Publicado: (2013)

Therapeutic effects elicited by the probiotic Lacticaseibacillus rhamnosus GG in children with atopic dermatitis. The results of the ProPAD trial
por: Carucci, Laura, et al.
Publicado: (2022)

Use of Ultrasonic Cleaning Technology in the Whole Process of Fruit and Vegetable Processing
por: Zhou, Wenhao, et al.
Publicado: (2022)

Microbial Contamination, an Increasing Threat to the Consumption of Fresh Fruits and Vegetables in Today's World
por: Balali, Gadafi Iddrisu, et al.
Publicado: (2020)

Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects
por: Agriopoulou, Sofia, et al.
Publicado: (2020)

Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects
por: Finger, Jéssica A. F. F., et al.
Publicado: (2023)

Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses
por: Purkiewicz, Aleksandra, et al.
Publicado: (2021)

Minimally processed fruits as vehicles for foodborne pathogens
por: Melo, Jessie, et al.
Publicado: (2023)

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing
por: Nguyen, Tri Thanh, et al.
Publicado: (2020)

New Approaches for Improving the Quality of Processed Fruits and Vegetables and Their By-Products
por: Miller, Fátima A., et al.
Publicado: (2023)

Keeping Fruit and Vegetables
Publicado: (1893)

Fruit and Vegetable Production
por: Abbey, Lord, et al.
Publicado: (2023)

Effect of a Fruit and Vegetable Prescription Program on Children’s Fruit and Vegetable Consumption
por: Ridberg, Ronit A., et al.
Publicado: (2019)

Fruit and vegetables : harvesting, handling and storage /
por: Thompson, A. K. (A. Keith)
Publicado: (2014)

Global assessment of select phytonutrient intakes by level of fruit and vegetable consumption
por: Murphy, Mary M., et al.
Publicado: (2014)

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation
por: Giannakourou, Maria C., et al.
Publicado: (2021)

A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables
por: Akter, Ferdusee, et al.
Publicado: (2022)

Changes in concentration of pesticide residues in fruits and vegetables during household processing
por: Naman, Maeena, et al.
Publicado: (2022)

Bioactive Phytochemicals and Functional Food Ingredients in Fruits and Vegetables
por: Giampieri, Francesca, et al.
Publicado: (2020)

Assessing Retail Fruit and Vegetable Availability in Urban and Rural Underserved Communities
por: Hosler, Akiko S, et al.
Publicado: (2008)

Fruit and Vegetable Consumption among Community Dwelling Elderly in an Iranian Population
por: Sabzghabaee, Ali M., et al.
Publicado: (2010)

Community-based fruit and vegetable prescription programs: a scoping review
por: Greatorex Brooks, Emma, et al.
Publicado: (2023)

Modulation of gut microbiota: The effects of a fruits and vegetables supplement
por: Lakshmanan, Arun Prasath, et al.
Publicado: (2022)

Plastics shape the black soldier fly larvae gut microbiome and select for biodegrading functions
por: De Filippis, Francesca, et al.
Publicado: (2023)

Fruit and vegetables and cancer risk
por: Key, T J
Publicado: (2011)

The Health Benefits of Fruits and Vegetables
por: del Río-Celestino, Mercedes, et al.
Publicado: (2020)

Ultrasound and its combined application in the improvement of microbial and physicochemical quality of fruits and vegetables: A review
por: Fan, Kai, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_e44h7vv6t9isid4d4o0vk7fork