Inhibitory effects of ultrasound in combination with ascorbic acid on browning and polyphenol oxidase activity of fresh-cut apples

Food Science and Biotechnology

Volumn 18, Issue 6, 2009, Pages 1417-1422

  Jang, Ji Hyun ^a   Kim, Sang Tae ^a   Moon, Kwang Deog ^a  

^a Kyungpook National University   (South Korea)

Author keywords

Antibrowning; Fuji apple; Non thermal processing; Polyphenol oxidase; Ultrasound

Indexed keywords

ANTIBROWNING; FUJI APPLE; NON-THERMAL PROCESSING; POLYPHENOL OXIDASE; ULTRASOUND;

KETONES; ORGANIC ACIDS; PHENOLS; RAPID THERMAL ANNEALING; ULTRASONICS;

FRUITS;

MALUS X DOMESTICA;

EID: 77955767900     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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