Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup

In practice, fresh-cut fruit and fruit salads are currently stored submerged in sugar syrup (approx. 20%) to prevent browning, to slow down physiological processes and to extend shelf life. To minimize browning and microbial spoilage, slices may also be dipped in a citric acid/ascorbic acid solution...

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Detalles Bibliográficos
Autores principales: Rux, Guido, Efe, Efecan, Ulrichs, Christian, Huyskens-Keil, Susanne, Hassenberg, Karin, Herppich, Werner B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022872/
https://www.ncbi.nlm.nih.gov/pubmed/31936763
http://dx.doi.org/10.3390/foods9010078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022872/
https://www.ncbi.nlm.nih.gov/pubmed/31936763
http://dx.doi.org/10.3390/foods9010078

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