Effects of pulsed light treatments and pectin edible coatings on the quality of fresh-cut apples: a hurdle technology approach

Journal of the Science of Food and Agriculture

Volumn 97, Issue 1, 2017, Pages 261-268

  Moreira, María R ^a,b   Álvarez, María V ^b   Martín Belloso, Olga ^c   Soliva Fortuny, Robert ^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

dietary fiber; edible coatings; fresh cut fruit; pulsed light; quality parameters

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CALCIUM CHLORIDE; PECTIN; SOLUTION AND SOLUBILITY;

ADULT; BACTERIAL LOAD; DEVICES; DIETARY FIBER; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRUIT; GLYCATION; HUMAN; LIGHT; MALUS; MICROBIOLOGY; PROCEDURES; SENSATION; SOLUTION AND SOLUBILITY;

ADULT; ANTIOXIDANTS; ASCORBIC ACID; BACTERIAL LOAD; CALCIUM CHLORIDE; DIETARY FIBER; FOOD PRESERVATION; FOOD QUALITY; FOOD TECHNOLOGY; FRUIT; HUMANS; LIGHT; MAILLARD REACTION; MALUS; PECTINS; SENSATION; SOLUTIONS;

EID: 84964626477     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7723     Document Type: Article

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