Quality and antioxidant capacity of fresh-cut apple wedges enriched with honey by vacuum impregnation

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 626-634

  Rößle, Christian ^a,b   Brunton, Nigel ^a   Gormley, Thomas R ^b   Butler, Francis ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Antioxidants; Apple; Fresh cut; Functional foods; Honey; Vacuum impregnation

Indexed keywords

ANTIOXIDANTS; APPLE; FRESH-CUT; FUNCTIONAL FOODS; HONEY; VACUUM IMPREGNATION;

CARBOHYDRATES; IMPREGNATION; PHENOLS; VACUUM; WATER CONTENT;

FRUITS;

MALUS X DOMESTICA;

EID: 79951972845     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02526.x     Document Type: Article

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