Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Rößle, Christian ^a   Brunton, Nigel ^a   Gormley, Ronan T ^b   Wouters, Rudy ^c   Butler, Francis ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c ORAFTI   (Belgium)

Author keywords

Edible coating; Fresh cut apples; Inulin; Oligofructose; Prebiotic

Indexed keywords

ALGINIC ACID; FLAVONOID; FRUCTOSE OLIGOSACCHARIDE; GLUCURONIC ACID; HEXURONIC ACID; INULIN; OLIGOSACCHARIDE; PHENOL DERIVATIVE; POLYPHENOLS; PREBIOTIC AGENT; VOLATILE ORGANIC COMPOUND;

APPLE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FAST FOOD; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GLYCATION; HUMAN; METABOLISM; METHODOLOGY; ODOR; PH; PHYSICAL CHEMISTRY; QUALITY CONTROL; SENSATION; SURFACE PROPERTY; TIME;

ALGINATES; FAST FOODS; FLAVONOIDS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; GLUCURONIC ACID; HEXURONIC ACIDS; HUMANS; HYDROGEN-ION CONCENTRATION; INULIN; MAILLARD REACTION; MALUS; ODORS; OLIGOSACCHARIDES; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PREBIOTICS; QUALITY CONTROL; SENSATION; SURFACE PROPERTIES; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

MALUS X DOMESTICA;

EID: 78651420935     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01902.x     Document Type: Article

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