Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith)

The combined effect of ohmic heating (OH) and osmotic dehydration (OD) with vacuum impregnation (VI), on the polyphenoloxidase (PPO) inactivation, physical properties and microbial stability of apples stored at 5°C or 10°C was analyzed. The treatments were performed using a 65% (w/w) sucrose solutio...

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Veröffentlicht in:	Innovative food science & emerging technologies 2013-10, Vol.20, p.198-207
Hauptverfasser:	Moreno, J., Simpson, R., Pizarro, N., Pavez, C., Dorvil, F., Petzold, G., Bugueño, G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Apples Browning Dehydration Heating Inactivation Microflora Microorganisms Ohmic Ohmic heating Osmotic dehydration Physical properties Polyphenoloxidase Polyphenylene oxides Vacuum impregnation
Online-Zugang:	Volltext
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