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Effects of peel addition and storage on quality of golden apple (Spondia Cytherea Sonn) hot sauces
(Journal of Food Quality, 2001-12-18)
Preservation of fresh-cut apple quality attributes by pulsed light in combination with gellan gum-based prebiotic edible coatings
(Elsevier Science, 2015-07)
Pulsed light (PL) has received considerable attention during the last years as a non-thermal method for the superficial decontamination of fresh foods. The aim of the present study was to evaluate the quality attributes ...
Effects of polysaccharide-based edible coatings enriched with dietary fiber on quality attributes of fresh-cut apples
(Association of Food Scientists and Technologists of India, 2015-12)
Little information is available regarding the incorporation of dietary fiber into edible films and coatings. In this work, apple fiber and inulin were incorporated into polysaccharide-based (alginate, pectine and gellan ...
Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
(ELSEVIER SCI LTD, 2008)
Blanching, freezing and drying induce major changes in the physical properties of processed foods. Microstructural changes induced by these processes in apple discs were related to the degree and kinetics of browning and ...
Modified atmosphere efficiency in the quality maintenance of Eva apples
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2020)
Effects of antibrowning solution and chitosan-based edible coating on the quality of fresh-cut apple
(2013-01-01)
Fresh-cut apples were treated with an antibrowning solution and with a chitosan-based edible coating associated to antibrowning agents and the effects on the deterioration at low temperature were studied. The combined ...