Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage

Journal of Food Processing and Preservation

Volumn 41, Issue 6, 2017, Pages

  Putnik, Predrag ^a   Bursać Kovačević, Danijela ^a   Herceg, Korina ^a   Levaj, Branka ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; CITRIC ACID; COLOR; COLORIMETRY; FOOD STORAGE; FRUITS; GOLD; ULTRASONIC APPLICATIONS;

ANTIBROWNING SOLUTIONS; APPLE CULTIVARS; BROWNING INDEX; CONSUMER ACCEPTANCE; FRESH-CUT APPLES; INDUSTRIAL PROCESSING; NONTHERMAL TREATMENTS; NUTRITIVE VALUES;

ASCORBIC ACID;

EID: 85025112419     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13288     Document Type: Article

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