José M. Barat

TL;DR: A number of alternatives for preservation of fresh-cut vegetables have been proposed, such as antioxidants, irradiation, ozone, organics acids, modified atmosphere packaging, whey permeate, etc as discussed by the authors.

TL;DR: In this paper, the mesoporous silica nanoparticles S1, S2, and S3 containing the grafted starch derivatives Glucidex 47, Gludicex 39, and Glucides 29 were synthesized.

TL;DR: Salt is one of the most widely used additives in food industries because of its low cost and varied properties as mentioned in this paper, it has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride to reduce water activity values and it also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters.

TL;DR: In this paper, a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value is presented.