Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars-Reference-Cited by-同舟云学术

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Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars

Published:2019-10-03 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Rodríguez‐Arzuaga Mariana¹,Ríos Guillermina¹,Piagentini Andrea M.¹^ORCID

Affiliation:

1. Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral Santa Fe Argentina

Funder

Universidad Nacional del Litoral

Fondo para la Investigación Científica y Tecnológica

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14209

Reference28 articles.

1. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality

2. Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

3. Minimal processing for healthy traditional foods

4. Study of reproductive behaviour in low-chill apples in warmer zones of Argentina

5. Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile

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1. Transcriptome and metabolome analyses provide insights into the fruit softening disorder of papaya fruit under postharvest heat stress;Food Chemistry;2024-12

2. Effect of Heat Treatment on the Quality and Soft Rot Resistance of Sweet Potato during Long-Term Storage;Foods;2023-12-02

3. Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica)—A Review;Food and Bioprocess Technology;2023-10-12

4. A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water;Food Reviews International;2023-03-16

5. Enzymatic browning in apple products and its inhibition treatments: A comprehensive review;Comprehensive Reviews in Food Science and Food Safety;2022-10-27

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