New antioxidant treatment with yerba mate ( Ilex paraguariensis) infusion for fresh-cut apples : Modeling, optimization, and acceptability
Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 3 vom: 18. Apr., Seite 223-231 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2018
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Comparative Study Journal Article Natural antioxidant browning minimally processed response surface methodology sensory evaluation Antioxidants Food Preservatives Plant Extracts mehr... |
| Online verfügbar |
Volltext |