The rise in the global population, which is projected to reach 9.7 billion by 2050, has
resulted in an increased demand for proteins in the human diet. The green leaves of many …

The focus of food science and technology has shifted from previous goals of improving food
safety and enhancing food taste toward providing healthy and functional foods. Today's …

We studied the effects of storage temperature on the activities of phenylalanine ammonia-
lyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO) in minimally processed kale …

The present work aimed to study oxidative damage and protection, phenylpropanoid
metabolism, and the quality of minimally processed colored sweet potatoes cultivated with …

This study shows a new way to make the sorting of collard green types more exact across
three categories Vates, Champion, and Georgia Southern. This is done by combining …

In minimally processed fruits and vegetables (MPFV) the exposure of internal tissues, the
lack of skin or cuticle and the accelerated metabolism after processing lead to deterioration …

This study aimed to evaluate the cold tolerance of two contrasting genotypes of tannia
leaves, an edible and an ornamental variety, on oxidative enzymes, accumulation of …

Collard greens (Brassica oleracea L. Acephala Group) represent one of the principal leafy
green vegetables in the United States that is popular in the south. In 2001, its production …

Minimal processing and storage of leafy vegetables are limited by several quality challenges
despite numerous research interventions. Some studies have assessed pre-harvest and …

The physiological and physical responses of minimally processed pinakbet vegetables
(MPPV) to 1-MCP pre-cutting treatment were evaluated to determine its possible use as a …