Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples-Reference-Cited by-同舟云学术

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Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh-cut apples

Published:2016-02 Issue: Volume:33 Page:206-215
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Avalos Llano Karina R.,Marsellés-Fontanet Angel R.,Martín-Belloso Olga,Soliva-Fortuny Robert

Funder

Generalitat de Catalunya

Ministerio de Economía y Competitividad of the Spanish Government

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

1. Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices;Aguayo;Postharvest Biology and Technology,2010

2. Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit;Aguiló-Aguayo;Postharvest Biology and Technology,2013

3. Cell wall stability of fresh-cut Fuji apples treated with calcium lactate;Alandes;Journal of Food Science,2006

4. Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment;de Ancos;Journal of the Science of Food and Agriculture,2002

5. Effects of calcium citrate and ascorbate as inhibitors of browning and softening in minimally processed ‘birgah'eggplants;Barbagallo;Postharvest Biology and Technology,2012

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4. Evaluating the impact of pulsed light treatment on microbial and enzyme inactivation and quality attributes in fresh‐cut watermelon;Journal of Food Process Engineering;2024-05

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