Improving fresh‐cut apple quality and healthy potential‐related attributes through mild vacuum impregnation process
Author:
Affiliation:
1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química Universidad Nacional del Litoral Santa Fe Argentina
2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) 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.15995
Reference38 articles.
1. Minimally Processed Foods: Overview
2. Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies
3. Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv
4. DATA ANALYSIS OF PENETROMETRIC FORCE/DISPLACEMENT CURVES FOR THE CHARACTERIZATION OF WHOLE APPLE FRUITS
5. Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries
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4. Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries;Food Chemistry;2023-01
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