Effects of calcium lactate and ascorbic acid on osmotic dehydration kinetics and metabolic profile of apples

Author:

Tappi Silvia,Mauro Maria A.,Tylewicz Urszula,Dellarosa Nicolò,Dalla Rosa Marco,Rocculi Pietro

Funder

Italian Ministry for Education, Universities and Research

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference56 articles.

1. Developments in osmotic dehydration technique for the preservation of fruits and vegetables;Ahmed;Innov. Food Sci. Emerg. Technol.,2016

2. Osmotic dehydration of fruits in food industrial: a review;Akbarian;Int. J. Biosci.,2014

3. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts;Anino;Food Res. Int.,2006

4. Official methods of analysis (OMA) of AOAC International;AOAC International,2002

5. Effect of postharvest calcium treatments on internal breakdown and respiration of apple fruits;Bangerth;J. Am. Soc. Hortic. Sci.,1972

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