Cloudy apple juice may be modeled as a dilute colloidal dispersion of solid particles in a solution of pectins, sugars, organic acids, and salts. In order to evaluate the effect of sugars on the viscosity and stability of ...

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 ...

Apples (Fuji variety) were treated in aqueous sucrose (50% w/w) and salt (NaCl, 10% w/w) solutions for 2, 4 and 8 h (27 degrees C). Concentration profiles were determined as a function of the distance, considering the ...

Fertilization using organic compounds is a complementary practice to chemical fertilization and strictly necessary to the integrated production of fruits, which is already a reality in almost all European countries. Brazil ...

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 ...