Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear

[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 .