Ascorbic Acid/Citric Acid Combinations in the Processing of Frozen Apple Slices

Journal of Food Science

Volumn 53, Issue 6, 1988, Pages 1713-1716

  SANTERRE, CHARLES R ^a   CASH, J N ^a   VANNORMAN, D J ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84985200215     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1988.tb07823.x     Document Type: Article

References (12)

1. Firming processed apples with calcium
2. The comparative properties of ascorbic acid and erythorbic add
3. 2 application
4. Effect of ascorbic acid on polyphenol oxidase
5. Preventing of browning in fresh prepared potatoes without the use of sulfiting agents
6. Freezing of fruits
7. Ascorbic acid oxidation and browning in apple tissue extracts
8. Refrigerated apple slices: preservative effects of ascorbic acid, calcium and sulfites
9. Dehydrocanned apples
10. Expanded statistical tables for estimating significance in paired‐preference, paired difference, duo‐trio and triangle le tests
11. Comparison of erythorbic and ascorbic as inhibitors Gf enzymatic browning in apple
12. Calcium choride as nonenzymatic browning retardant for dehydrated white potatoes