Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 102-112

  Gomez P L ^a,c   Garcia Loredo A ^a,c   Nieto, A ^a,c   Salvatori, D M ^b,c   Guerrero, S ^a,c   Alzamora, S 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

Antibrowning treatment; Color; Cut apple; Native flora; Pulsed light; Rheology; Texture

Indexed keywords

ALTERNATIVE PROCESS; ANTIBROWNING TREATMENT; ASCORBIC ACIDS; CONSUMER DEMANDS; CUT APPLE; FRESH-CUT APPLES; NATIVE FLORA; NATIVE MICROFLORA; NONTHERMAL; OSCILLATORY SHEAR; PRE-TREATMENT; PULSED LIGHT; REFRIGERATED STORAGES; RHEOLOGICAL PROPERTY; SHELF LIFE; STRUCTURE FEATURES;

CALCIUM CHLORIDE; COLOR; COMPRESSION TESTING; FOOD PRESERVATION; INDUSTRIAL RESEARCH; ORGANIC ACIDS; RHEOLOGY; TEXTURES;

FRUITS;

MALUS X DOMESTICA;

EID: 84870523438     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.05.011     Document Type: Article

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