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

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

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Perez-Cabrera, L.; Cháfer Nácher, MT.; Chiralt, A.; González Martínez, MC. (2011). Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear. LWT - Food Science and Technology. 44(10):2273-2280. doi:10.1016/j.lwt.2011.04.007

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/99490

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Title: Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Different isotonic solutions containing antibrowning compounds (EDTA, 4-hexylresorcinol, citrate and ascorbate), combined or not with calcium lactate, were applied to minimally processed (MP) pear samples (cv. Blanquilla) ...[+]
Subjects: Vacuum impregnation , Shelf life , Blanquilla variety , Colour , Microbiological stability
Copyrigths: Cerrado
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2011.04.007
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.lwt.2011.04.007
Type: Artículo

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