https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 Enzyme technology in the production of flavors and food additives https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:43713 Wed 28 Sep 2022 10:22:51 AEST ]]> Should We ‘Eat a Rainbow’? An Umbrella Review of the Health Effects of Colorful Bioactive Pigments in Fruits and Vegetables https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:49995 n = 6 red, n = 10 orange, n = 3 yellow, n = 6 pale yellow, n = 3 white, n = 8 purple/blue and n = 1 green. Health outcomes associated with multiple color pigments were body weight, lipid profile, inflammation, cardiovascular disease, mortality, type 2 diabetes and cancer. Findings show that color-associated FV variety may confer additional benefits to population health beyond total FV intake.]]> Thu 22 Jun 2023 16:11:39 AEST ]]> An alternative method to maintain the quality of cucumbers with pre-storage UV-C treatment https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:44711 Thu 20 Oct 2022 14:31:32 AEDT ]]> Effect of low pressure storage on the quality of greenhouse cucumbers https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:46952 Cucumis sativus L.) were stored under low pressure (4 kPa) at 10℃ for 7 and 11 days with 100% RH. Upon removal from low pressure storage and after being transferred to normal atmosphere (101 kPa) at 20℃ for 3 days, fruits were assessed for weight loss, flesh rots, color, firmness and overall acceptability. Fruit weight loss was significantly higher in fruit which stored at low pressure (4 kPa) for 11 days at 10℃ than fruits that were stored at regular atmospheres (101 kPa) at 10℃. The effect of low pressure treatment on fruit weight loss was greater after the additional three days storage at normal atmospheric pressure at (101 kPa) at 20℃. There was no difference in flesh rots, flesh firmness and color retention between fruits stored at low pressure and regular pressure at 10℃ for 7 and 11 days. Cucumbers were stored at regular pressure (101 kPa) 20℃ for 11 days had highest flesh rots and lowest acceptability compared to other treatments.]]> Fri 09 Dec 2022 15:31:41 AEDT ]]>