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...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 3 vom: 06. Apr., Seite 261-272 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2025
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Ultrasound antioxidant browning edible film fresh-cut apple Ascorbic Acid PQ6CK8PD0R Carboxymethylcellulose Sodium K679OBS311 plus... |
| Accès en ligne |
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