Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2311-2322

  Gómez, Paula L ^a,c   Salvatori, Daniela M ^b,c   García Loredo, Analía ^a,c   Alzamora, Stella M ^a,c  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Color; Cut apple; Dose; Microbiological stability; Pulsed light; Structure

Indexed keywords

CUT APPLE; DOSE; DOSE EFFECTS; HIGH DOSE; IN-CONTROL; LISTERIA INNOCUA; MICROBIAL REDUCTION; MICROBIOLOGICAL STABILITY; MICROSCOPY IMAGES; NATIVE MICROFLORA; PLASMALEMMA; PULSED LIGHT; REDUCTION LEVEL; REFRIGERATED STORAGES; SHELF LIFE; STORAGE TIME; TONOPLASTS;

CELL MEMBRANES; COLOR; ESCHERICHIA COLI; STRUCTURE (COMPOSITION); YEAST;

FRUITS;

ESCHERICHIA COLI; LISTERIA INNOCUA; MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE;

EID: 84864410825     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0598-3     Document Type: Article

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