Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior

Journal of Food Engineering

Volumn 98, Issue 1, 2010, Pages 60-70

  Gomez P L ^a   Alzamora, S M ^a   Castro, M A ^a   Salvatori, D M ^b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

Author keywords

Browning pretreatments; Color; Compression; Fresh cut apple; Microbial response; UV C dose

Indexed keywords

APPLE SLICES; ASCORBIC ACIDS; BROWNING PRETREATMENTS; CELLULAR MEMBRANES; COMPRESSION BEHAVIOR; FRESH-CUT; HOT WATER; LIGHT EXPOSURE; LISTERIA INNOCUA; MICROBIAL RESPONSE; MICROFLORA; MICROSCOPIC IMAGE; PRE-TREATMENT; PRE-TREATMENTS; SACCHAROMYCES CEREVISIAE; STORAGE TIME; SURFACE COLORS;

CALCIUM; CALCIUM CHLORIDE; COLOR; ESCHERICHIA COLI; IRRADIATION; KETONES; MICROORGANISMS; ORGANIC ACIDS; WATER;

FRUITS;

ESCHERICHIA COLI; LISTERIA INNOCUA; MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE;

EID: 74449083756     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.008     Document Type: Article

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