Thyme, marjoram, lemon balm, mint, and sweet basil were used to determine whether light modification (plants grown under pearl nets with 50% shaded index or un-shaded - open field conditions) could improve the antimicrobial ...

Fresh fruit and vegetables contribute to almost 50% of food wasted by households in the EU. To understand the main reasons for wasteful behaviour among the consumers in Vojvodina (Serbia) cross-sectional ...

In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and ...

The content and composition of pigments and CIELab color properties in fruits ripened in the field were compared with those obtained in ground paprika produced from green pepper fruits after postharvest ripening for 15 ...

Fully ripe apricots (Iad < 0.1) were stored during 21 days at low temperature (1 ± 1°C) under different CO2/packaging treatments: non treated, stored non-packed after 24 hr in 100% CO2, stored packed in 100% CO2 and stored ...

DA-meter enables quick and non-invasive determination of fruit ripeness in different types of fruit, including apricots. In order to examine the postharvest physiology of apricots, fruits were divided into five IAD categories ...

Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried ...

Due to its suitability to be processed in wide range of final products, wheat has an upmost significance among all cereals. The global wheat marketing are becoming increasingly demanding with regard to all aspects of wheat ...

The aim of this study was to upgrade the tomato pomace by its conversion into a value added product—ketchup with increased content of natural fibre and optimal sensory properties, produced using standard processing equipment. ...

White cabbage heads cultivar “Futoški” and hybrid “Bravo” were investigated during fermentation process, for 50 days, at different temperature regimes (16–18; 18–20; 20–22 °C) and salt concentrations 1, 1.5 and 2%. The ...