Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment
The shelf-life of fresh-cut apples is limited because of their high water loss, deterioration rate, and surface browning. In this research, the effects of ultrasonic, ultrasonic + carboxymethyl cellulose (CMC) 1% coatings, ultrasonic + ascorbic acid (AA) 2%, and combination of ultrasonic + AA 2% and...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 06. Okt., Seite 10820132231206415 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2023
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Ultrasound antioxidant browning edible film fresh-cut apple |
| Online verfügbar |
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