Improving color preservation of diced peaches in flexible retortable pouches

Darkening resulting from ascorbic acid (AA) degradation during storage of diced peaches packed in flexible retortable pouches was identified as an area of concern in meal ready‐to‐eat individual military rations. First, we tested the replacement of AA by L‐ascorbyl‐2‐phosphate (A2P) and the potentia...

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Veröffentlicht in:	Journal of food processing and preservation 2021-12, Vol.45 (12), p.n/a
Hauptverfasser:	Peralta, Silvia, Carneiro, Renata, Marcy, Joseph, O’Keefe, Sean
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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