Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings

LWT

Volumn 64, Issue 2, 2015, Pages 1130-1137

  Moreíra, Maria R ^a,b   Tomadoni, Bárbara ^b   Martín Belloso, Olga ^c   Fortuny, Robert Soliva ^c  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

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

^c UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Apple fiber; Edible coatings; Fresh cut apples; Pulsed light; Quality

Indexed keywords

COATINGS; DETERIORATION; FIBERS; FOOD ADDITIVES; IMAGE QUALITY;

ANTIOXIDANT CAPACITY; COATING FORMULATIONS; EDIBLE COATING; FRESH-CUT APPLES; PULSED LIGHT; QUALITY ATTRIBUTES; SENSORY ACCEPTABILITIES; SHELF LIFE EXTENSIONS;

FRUITS;

EID: 84944322186     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.002     Document Type: Article

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