Optimization of Short-Term Hot-Water Treatment of Apples for Fruit Salad Production by Non-Invasive Chlorophyll-Fluorescence Imaging

For fresh-cut salad production, hot-water treatment (HWT) needs optimization in terms of temperature and duration to guarantee a gentle and non-stressing processing to fully retain product quality besides an effective sanitation. One major initial target of heat treatment is photosynthesis, making i...

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Detalles Bibliográficos
Autores principales: Herppich, Werner B., Maggioni, Marco, Huyskens-Keil, Susanne, Kabelitz, Tina, Hassenberg, Karin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353604/
https://www.ncbi.nlm.nih.gov/pubmed/32580403
http://dx.doi.org/10.3390/foods9060820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353604/
https://www.ncbi.nlm.nih.gov/pubmed/32580403
http://dx.doi.org/10.3390/foods9060820

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