Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents (English)
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In:
Food Science and Technology - lwt. Lebensmittel-Wissenschaft und -Technologie
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36
, 3
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323-329
;
2003
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ISSN:
- Article (Journal) / Print
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Title:Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents
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Additional title:Verbesserung der Lagerfähigkeit von minimal behandelten Äpfeln mit eßbaren Beschichtungen und Antioxidantien
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Contributors:
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Published in:
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Publisher:
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Publication date:2003
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Size:7 Seiten, 3 Bilder, 2 Tabellen, 25 Quellen
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
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Keywords:
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Source:
Table of contents – Volume 36, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 285
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Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seedsAbd El-Hady, E.A / Habiba, R.A et al. | 2002
- 295
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Incorporation of bovine dry blood plasma into biscuit flour for the production of pastaYousif, A.M / Cranston, P / Deeth, H.C et al. | 2002
- 303
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Life cycle assessment (LCA) of cleaning-in-place processes in dairiesEide, M.H / Homleid, J.P / Mattsson, B et al. | 2002
- 315
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Low-field NMR relaxation and NMR-imaging as tools in differentiation between potato sample and determination of dry matter content in potatoesThybo, A.K / Andersen, H.J / Karlsson, A.H / Dønstrup, S / Stødkilde-Jørgensen, H et al. | 2002
- 323
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Extending shelf-life of minimally processed apples with edible coatings and antibrowning agentsLee, J.Y. / Park, H.J. / Lee, C.Y. / Choi, W.Y. et al. | 2002
- 331
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Estimation of temperature profiles in microwaved particulates using enzyme and vision systemDeng, Yingjie / Singh, Rakesh K / Lee, Jun Ho et al. | 2002
- 339
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Changes in the rheology and microstructure of processed cheese during cookingLee, S.K / Buwalda, R.J / Euston, S.R / Foegeding, E.A / McKenna, A.B et al. | 2002
- 347
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The effect of Yucca schidigera extract on the physical structure and on the oxidative stability of sugar-candy foam productsSucharzewska, Danuta / Stochmal, Anna / Oleszek, Wiesław et al. | 2002
- 353
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Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, nondairy mediumMårtensson, O / Dueñas-Chasco, M / Irastorza, A / Öste, R / Holst, O et al. | 2003
- 359
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Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnutPen, L.T. / Jiang, Y.M. et al. | 2003
- 365
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Pressure-induced formation of pyroglutamic acid from glutamine in neutral and alkaline solutionsSchneider, T. / Butz, P. / Ludwig, H. / Tauscher, B. et al. | 2001
- 369
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Low-temperature transitions in cod and tuna determined by differential scanning calorimetryJensen, Kristina Nedenskov / Jørgensen, Bo M. / Nielsen, Jette et al. | 2002
- 375
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Colour in food (Improving quality)Guggisberg, D / Bosset, J.O et al. | 2003
- 376
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Fruit and vegetable processing: improving qualityFantozzi, P et al. | 2003
- CO2
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IFC (Ed. Board)| 2003