Red discoloration of fresh-cut leafy vegetables
The goal of this project is to develop new technologies to suppress the fast red and brown discoloration. Once these have been suppressed, the product can be packaged under less extreme conditions to prevent the formation of by-products which are toxic for the plant cells. The first tests will be carried out on laboratory scale. The most promising treatments will then be tested for pilot and industrial scale.
|Scientific papers in peer-reviewed journals||2014 An MILP approximation for ordering perishable products with non-stationary demand and service level constraints||View summary|
||2015 Measures for reducing chilled-food waste at the retail outlet|
|Invited lectures||2015 Organic acids produced by lactic acid bacteria (Leuconostoc sp.) are related to sensorial quality decrease inmodified atmosphere packed fresh-cut iceberg lettuce|
|Scientific publications||2015 KeCo: Kernel-Based Online Co-agreement Algorithm|