Buscar
Mostrando ítems 1-10 de 2871
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 ...
Fungi and mycotoxin problems in the apple industry
(Elsevier, 2019-10)
Apple is highly susceptible to fungal contamination in the pre-harvest, harvest and post-harvest stages. Fungal postharvest diseases are responsible for great economic losses in apple production. Mycotoxins accumulation ...
From field to process: How storage selects toxigenic Alternaria spp. causing mouldy core in Red Delicious apples
(Elsevier Science, 2020-03-02)
Apple is a major crop in Argentina where 50% of the production is derived to by-products. Industries process either recently harvested apples or fruit stored for up to 9 months. This crop is susceptible to fungal diseases ...
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 ...
Effect of social mobile commerce on Apple brand loyalty
(Universidad del Zulia, 2019)
Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
(Springer, 2012-08)
This study investigated the effect of pulsed light (PL) dose on color, microstructure, and microbiological stability of cut apples during 7-day refrigerated storage. Apples were irradiated at two different distances from ...
Structural and sensory analysis of compositionally optimized apple jellies enriched with dietary fibre compared to commercial apple jams
(Association of Food Scientists and Technologists of India, 2019-12-13)
The objective of this work was to optimize the formulation of apple jellies enriched with 3 g/100 g of dietary fibre and to compare them with commercial apple jams in terms of structural and organoleptic properties. With ...
Role of Antarctic yeast in biocontrol of Penicillium expansum and patulin reduction of apples
(Springer Nature, 2019-07)
Apple is among the main fruit crops in Uruguay. After harvest apples are stored at low temperatures. Despite this storage condition, Penicilliumexpansum, one of the most important postharvest pathogens worldwide, develops ...
Characterization of starch in apple juice and its degradation by amylases
(Elsevier, 2004-09)
Soluble and insoluble starches from apple juice (Granny Smith variety) at different degree of ripeness were separated and quantified by an iodometric method. Non pasteurised unripe apple juice had as much as 8 g/L starch, ...