Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) tr...

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Detalles Bibliográficos
Autores principales: Shrestha, Luna, Kulig, Boris, Moscetti, Roberto, Massantini, Riccardo, Pawelzik, Elke, Hensel, Oliver, Sturm, Barbara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022590/
https://www.ncbi.nlm.nih.gov/pubmed/31936660
http://dx.doi.org/10.3390/foods9010076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022590/
https://www.ncbi.nlm.nih.gov/pubmed/31936660
http://dx.doi.org/10.3390/foods9010076

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