Fresh-cut apples

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Rux, Guido
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Göttingen : Cuvillier Verlag, 2022.
Colección:Berliner ökophysiologische und phytomedizinische Schriften.
Temas:
Sanitation.
Sanitation
Salubrité publique.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • List of publications
  • Abbreviations
  • List of tables
  • List of figures
  • 1 Introduction
  • 2 Scientific background
  • 2.1 PPO-mediated apple tissue browning
  • 2.2 Changes in the texture of apple slices
  • 2.3 Quality relevant apple constituents
  • 2.4 Aroma volatiles (VOCs)
  • 2.5 Respiration and ethylene biosynthesis
  • 2.6 Microbial spoilage and control strategies
  • 3 Respiration and storage quality of fresh-cut apple slices immersed insugar syrup and orange juice
  • 1. Introduction
  • 2. Materials and methods
  • 3. Results and discussion
  • 4. Conclusions
  • 4 Effects of modified atmosphere and sugar immersion on physiologyand quality of fresh-cut 'Braeburn' apples
  • 1. Introduction
  • 2. Materials and methods
  • 3. Results
  • 4. Discussion
  • 5. Conclusions
  • 5 Effects of pre-processing short-term hot-water treatments on qualityand shelf life of fresh-cut apple slices
  • 1. Introduction
  • 2. Materials and methods
  • 3. Results
  • 4. Discussion
  • 5. Conclusions
  • 6 Effects of Pre-Processing Hot-Water Treatment on Aroma RelevantVOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup
  • 1. Introduction
  • 2. Materials and methods
  • 3. Results
  • 4. Discussion
  • 5. Conclusions
  • 7 General discussion
  • 7.1 Impact of processing and storage on physiological parameters
  • 7.2 Evaluation of the preservation methods
  • 8 Conclusion
  • References
  • Danksagung
  • Declaration
  • Eidesstattliche Erklärung

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