Potential of UV-C Light for Preservation of Cut Apples Fortified with Calcium: Assessment of Optical and Rheological Properties and Native Flora Dynamics

The use of UV-C light (fluence 11.2 kJ/m2) to preserve calcium fortified cut apples was investigated. Impregnation treatments with calcium salts at atmospheric pressure (AI) (with and without previous blanching (B)) were performed to incorporate calcium into the apple matrix. An antibrowning dipping...

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Detalles Bibliográficos
Autores principales:	Gómez, P.L., Schenk, M.L., Salvatori, D.M., Alzamora, S.M.
Formato:	JOUR
Materias:	Apple Calcium impregnation Color Native flora UV-C light Viscoelastic properties Ascorbic acid Atmospheric pressure Blanching Calcium Cell membranes Chlorine compounds Colorimetry Food storage Histology Impregnation Microstructure Mobile security Rheology Salts Tissue Viscoelasticity Impregnation treatments Refrigerated storages Rheological property Storage and loss modulus UV-C lights Fruits
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_19355130_v8_n9_p1890_Gomez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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