Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples-Reference-Cited by-同舟云学术

Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples

Published:2017-01-18 Issue:5 Volume:40 Page:e12539
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Putnik Predrag¹^ORCID,Bursać Kovačević Danijela¹,Herceg Korina¹,Pavkov Ivan²,Zorić Zoran¹,Levaj Branka¹

Affiliation:

1. Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia

2. Faculty of Agriculture; University of Novi Sad, Trg Dositeja Obradovića; Novi Sad Republic of Serbia

Funder

The Business Innovation Croatian Agency

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12539/fullpdf

Reference58 articles.

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3. Alzetta , C. 2014 Potential roles of polyphenol oxidase in apple tissues: Effect on microbial growth and antioxidant capacity

4. Physico-chemical characteristics of apple fruits as a function of climatic conditions and cultivars;Atashi;Minerva Biotecnologica,2015

5. Flavonoid and chlorogenic acid changes in skin of 'Elstar' and 'Jonagold' apples during development and ripening;Awad;Scientia Horticulturae,2001

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