The objective of this study was to analyze the linear viscoelastic behavior of calcium impregnated apples by creep and sinusoidal tests and to correlate the changes in rheological parameters with some structure features. ...

Microstructural studies have played an important role in the comprehensive understanding of some food phenomena that occur during drying processes. The aim of this work was to study the effect of four pre-treatments ...

Patulin is a mycotoxin produced by Penicillium and Aspergillus species, and in particular by P. expansum in apple-rotting fungus. In this work, we evaluated the patulin content in apples with rotten areas of different sizes ...

Patulin is a mycotoxin produced by Penicillium and Aspergillus species, and in particular by P. expansum in apple-rotting fungus. In this work, we evaluated the patulin content in apples with rotten areas of different sizes ...

Osmotic dehydration of apple tissue (Malus pumila, Granny Smith cultivar) to water activity (aw) 0.97 or 0.94 with maltose or maltose syrup solutions was studied and compared with previous results using glucose or trehalose ...

Phytophthora cactorum, P. cryptogea, P. gonapodyides, and P. megasperma were isolated from necrotic root and crown tissues or the rhizospheres of apple trees exhibiting typical symptoms of Phytophthora root and crown rot ...

Apple snacks were developed from green apple (Granny Smith) by baking. The effect of several pretreatments on properties such as color, texture, moisture, and water activity was studied. Blanching with steam, impregnation ...