Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples

Journal of Food Process Engineering

Volumn 40, Issue 5, 2017, Pages

  Putnik, Predrag ^a   Bursać Kovačević, Danijela ^a   Herceg, Korina ^a   Pavkov, Ivan ^b   Zorić, Zoran ^a   Levaj, Branka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Horticulture and Landscape Architecture   (Serbia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; DIGITAL STORAGE; FLAVONOIDS; FOOD STORAGE; FRUITS; GOLD; PHENOLS; ULTRASONIC APPLICATIONS;

ANTI - BROWNING AGENTS; ANTIOXIDANT CAPACITY; MODIFIED ATMOSPHERE; PHENOLIC COMPOUNDS; POLYPHENOLIC CONTENT; PRESERVATION TECHNIQUES; READY-TO-EAT PRODUCTS; ULTRASOUND TREATMENTS;

MODIFIED ATMOSPHERE PACKAGING;

EID: 85010894661     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12539     Document Type: Article

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