Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties

LWT

Volumn 48, Issue 2, 2012, Pages 308-315

  Keenan, Derek F ^a   Valverde, Juan ^a   Gormley, Ronan ^b   Butler, Francis ^b   Brunton, Nigel P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Apple; HCA; PCA; Physico chemical and sensory characteristics; Ready to eat desserts; Sous vide processing

Indexed keywords

CHEMICAL ANALYSIS; FRUITS;

APPLE; APPLE CULTIVARS; MULTI VARIATE ANALYSIS; PHYSICO-CHEMICALS; QUALITY CHARACTERISTIC; READY-TO-EAT; SENSORY ACCEPTABILITIES; SENSORY CHARACTERISTICS;

MULTIVARIANT ANALYSIS;

MALUS X DOMESTICA;

EID: 84861186197     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.04.005     Document Type: Article

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