Minimal processing of a Granny Smith apple purée by microwave heating

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 4, 2009, Pages 545-550

  Picouet, Pierre A ^a   Landl, Andreas ^a   Abadias, Maribel ^a   Castellari, Massimo ^a   Viñas, Inmaculada ^b  

^a IRTA   (Spain)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Apple pur e; Ascorbic acid content; Decontamination; Escherichia coli O157:H7; Listeria innocua; Microbial reduction; Microbial stability; Microwave; Minimal processing; Nutritional apple quality; Shelf life; Total polyphenol content

Indexed keywords

ASCORBIC ACID CONTENT; ESCHERICHIA COLI O157:H7; LISTERIA INNOCUA; MICROBIAL REDUCTION; MICROBIAL STABILITY; MINIMAL PROCESSING; NUTRITIONAL APPLE QUALITY; SHELF-LIFE; TOTAL POLYPHENOL CONTENT;

CANNING; COMPETITION; DECONTAMINATION; ESCHERICHIA COLI; HEATING; KETONES; MICROORGANISMS; MICROWAVE HEATING; MICROWAVES; ORGANIC ACIDS; SOIL CONDITIONERS; STABILITY; VISCOSITY;

FRUITS;

ESCHERICHIA COLI; LISTERIA INNOCUA; MALUS X DOMESTICA;

EID: 68949191027     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.05.007     Document Type: Article

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