Quality Characteristics, Respiration Rates, and Microbial Stability of Osmotically Treated Mango Tissue (Mangifera indica L.) with or without Calcium Lactate

Mango minimally processed (20 °Brix) was obtained by applying osmotic treatments and the product quality development was evaluated throughout storage. Osmotic treatments were carried out at atmospheric pressure Osmotic dehydration (OD) and by applying a vacuum pulse osmotic dehydration (PVOD) using...

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Veröffentlicht in:	Food science and technology international 2008-08, Vol.14 (4), p.355-365
Hauptverfasser:	Torres, J.D, Castelló, M.L, Escriche, I, Chiralt, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Mangifera indica
Online-Zugang:	Volltext
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