UV-A light treatment for controlling enzymatic browning of fresh-cut fruits

Innovative Food Science and Emerging Technologies

Volumn 34, Issue , 2016, Pages 141-147

  Lante, Anna ^a   Tinello, Federica ^a   Nicoletto, Marino ^b  

^a UNIVERSITY OF PADOVA   (Italy)

^b SEZIONE DI PADOVA   (Italy)

Author keywords

Color; Enzymatic browning; Fresh cut fruits; Polyphenol oxidase; UV A light

Indexed keywords

CHEMICAL REACTIONS; COLOR; ENERGY CONSERVATION; ENVIRONMENTAL IMPACT; FRUITS; LIGHT SOURCES; VEGETABLES;

ENZYMATIC BROWNING; FRESH-CUT FRUITS; FRUITS AND VEGETABLES; NON-THERMAL TECHNOLOGY; OPERATIONAL CONDITIONS; POLYPHENOL OXIDASE; TRADITIONAL APPROACHES; UV-A LIGHT;

LIGHT EMITTING DIODES;

EID: 84963836357     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.12.029     Document Type: Article

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