Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear
暂无分享,去创建一个
[1] N. Shah,et al. Changes in qualities of minimally processed litchis: Effect of antibrowning agents, osmo-vacuum drying and moderate vacuum packaging , 2008 .
[2] J. Peiró,et al. Browning prevention by ascorbic acid and 4-hexylresorcinol: different mechanisms of action on polyphenol oxidase in the presence and in the absence of substrates. , 2007, Journal of food science.
[3] O. Martín‐Belloso,et al. Shelf-life extension of fresh-cut “Fuji” apples at different ripeness stages using natural substances , 2007 .
[4] O. Martín‐Belloso,et al. Internal atmosphere, quality attributes and sensory evaluation of MAP packaged fresh‐cut Conference pears , 2007 .
[5] P. Varela,et al. The use of calcium chloride in minimally processed apples: A sensory approach , 2007 .
[6] A. Chiralt,et al. Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries , 2006 .
[7] O. Martín‐Belloso,et al. Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds , 2006 .
[8] M. Tapia,et al. Browning inhibition in fresh-cut 'fuji' apple slices by natural antibrowning agents , 2006 .
[9] A. Chiralt,et al. Physical and chemical changes induced by osmotic dehydration in plant tissues , 2005 .
[10] W. Verbeke,et al. Consumer perception and choice of minimally processed vegetables and packaged fruits , 2004 .
[11] Judith A. Abbott,et al. Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks , 2003 .
[12] Won Young Choi,et al. Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents , 2003 .
[13] A. Chiralt,et al. Microstructure and vacuum impregnation response of citrus peels , 2003 .
[14] O. Martín‐Belloso,et al. Kinetics of polyphenol oxidase activity inhibition and browning of avocado purée preserved by combined methods , 2002 .
[15] A. Chiralt,et al. Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit , 2002 .
[16] Adel A. Kader,et al. Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preservatives , 2002 .
[17] M. Watson,et al. Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh-Cut Cantaloupe Melon , 2001 .
[18] A. Chiralt,et al. Osmotic Dehydration and Vacuum Impregnation , 2001 .
[19] F. R. Trujillo,et al. Estudio de la estabilidad microbiológica del melón (Cucumis melo L) mínimamente procesado por impregnación al vacío , 2001 .
[20] J. Abbott,et al. Browning inhibition of fresh-cut 'Anjou', 'Bartlett', and 'Bosc' pears. , 2000 .
[21] G. Barbosa‐Cánovas,et al. Trends in Food Engineering , 2000 .
[22] Diane M. Barrett,et al. Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. , 2000 .
[23] Aurelio López-Malo,et al. Minimally processed fruits and vegetables : fundamental aspects and applications , 2000 .
[24] R. Wrolstad,et al. Extending Shelf Life of Fresh-cut Pears , 2000 .
[25] Francisco Artés,et al. Keeping quality of fresh-cut tomato , 1999 .
[26] Marita Cantwell,et al. Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatments on firmness and metabolic activity , 1999 .
[27] S. Brul,et al. Preservative agents in foods. Mode of action and microbial resistance mechanisms. , 1999, International journal of food microbiology.
[28] Adel A. Kader,et al. Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices , 1999 .
[29] A. Chiralt,et al. Mechanical and Structural Changes in Apple (Var. Granny Smith) Due to Vacuum Impregnation with Cryoprotectants , 1998 .
[30] Adel A. Kader,et al. Postharvest physiology and quality maintenance of fresh-cut pears , 1998 .
[31] A. Chiralt,et al. Vacuum impregnation: a tool in minimally processing of foods , 1998 .
[32] T. Mattila-Sandholm,et al. Potential of lactic acid bacteria and novel antimicrobials against Gram-negative bacteria , 1997 .
[33] Stanley J. Kays,et al. Postharvest physiology of perishable plant products , 1997 .
[34] M. Adams,et al. Microbiología de los alimentos , 1997 .
[35] A. Chiralt,et al. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems , 1996 .
[36] E. Baldwin,et al. Effect of coatings and prolonged storage conditions on fresh orange flavor volatiles, degrees brix, and ascorbic acid levels , 1995 .
[37] A. L. Ford,et al. Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe , 1994 .
[38] L. Shelef. Antimicrobial Effects of Lactates: A Review. , 1994, Journal of food protection.
[39] C. Nguyen-the,et al. The microbiology of minimally processed fresh fruits and vegetables. , 1994, Critical reviews in food science and nutrition.
[40] J. Cash,et al. Characterization and inhibition of polyphenol oxidase from pears (Pyrus communis L. cv. Bosc and Red) , 1993 .
[41] Adel A. Kader,et al. Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry Fruits , 1989 .
[42] M. Peleg. A note on the various strain measures at large compressive deformations , 1984 .