Effects of an innovative dipping treatment on the cold storage of minimally processed Annurca apples

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1054-1060

  Albanese, D ^a   Cinquanta, L ^b   Di Matteo, M ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b Food   (Italy)

Author keywords

Browning; Cold storage; Minimally processed apples; Trehalose

Indexed keywords

ASCORBIC ACID; CARBOXYLIC ACID DERIVATIVE; MALIC ACID; POLYPHENOL; SODIUM CHLORIDE; SUCROSE; TREHALOSE;

APPLE; ARTICLE; COLOR; CONTROLLED STUDY; CRYOPRESERVATION; GLYCATION; NONHUMAN; SCANNING ELECTRON MICROSCOPY; WEIGHT REDUCTION;

MALUS X DOMESTICA;

EID: 34447520498     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.009     Document Type: Article

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