Improving the quality of fresh-cut apples, pears, and melons using natural additives

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Alandes, L ^a   Quiles, A ^a   Perez Munuera I ^a   Hernando, I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antibrowning; Calcium lactate; Fresh cut fruit; Malic acid; Natural additives

Indexed keywords

ACETYLCYSTEINE; CALCIUM DERIVATIVE; CALCIUM LACTATE; FOOD ADDITIVE; GLUTATHIONE; LACTIC ACID DERIVATIVE; MALIC ACID; MALIC ACID DERIVATIVE;

APPLE; ARTICLE; CUCUMBER; FRUIT; PEAR; PH; STANDARD;

ACETYLCYSTEINE; CALCIUM COMPOUNDS; CUCURBITACEAE; FOOD ADDITIVES; FRUIT; GLUTATHIONE; HYDROGEN-ION CONCENTRATION; LACTATES; MALATES; MALUS; PYRUS;

CUCUMIS; PYRUS;

EID: 62549154055     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01061.x     Document Type: Article

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