Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear

LWT

Volumn 44, Issue 10, 2011, Pages 2273-2280

  Perez Cabrera, L ^a   Chafer, M ^a   Chiralt, A ^a   Gonzalez Martinez, C ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Blanquilla variety; Colour; Microbiological stability; Shelf life; Vacuum impregnation

Indexed keywords

CALCIUM; COLD STORAGE; FRUITS; IMPREGNATION; MECHANICAL PROPERTIES;

BLANQUILLA VARIETY; ENZYMATIC BROWNING; MECHANICAL PARAMETERS; MICROBIOLOGICAL STABILITY; MINIMALLY PROCESSED; SHELF LIFE; VACUUM IMPREGNATION; VOLATILE COMPOSITION;

COLOR;

PYRUS;

EID: 80051785878     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.04.007     Document Type: Article

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