Apple Cultivar Variations in Response to Heat Treatment and Minimal Processing
- 1 September 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (5), 1111-1114
- https://doi.org/10.1111/j.1365-2621.1993.tb06126.x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Potential purification and some properties of Monroe apple peel polyphenol oxidaseJournal of Agricultural and Food Chemistry, 1993
- Heat treatment of ripening apples: Differential effects on physiology and biochemistryPhysiologia Plantarum, 1990
- Regulation of the synthesis of normal cellular proteins during heat shockPhysiologia Plantarum, 1989
- APPLICATIONS OF "ACTIVE PACKAGING" FOR IMPROVEMENT OF SHELF-LIFE AND NUTRITIONAL QUALITY OF FRESH AND EXTENDED SHELF-LIFE FOODSJournal of Food Processing and Preservation, 1989
- Modified atmosphere packaging of fruits and vegetablesCritical Reviews in Food Science and Nutrition, 1989
- Pectin changes in the pre‐cooking step of dehydrated mashed potato productionJournal of the Science of Food and Agriculture, 1981
- THE CHEMISTRY OF TEXTURE IN FRUITS AND VEGETABLESJournal of Texture Studies, 1979
- EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTSJournal of Food Science, 1979
- Firming of potatoes. Biochemical effects of preheatingJournal of Agricultural and Food Chemistry, 1972
- FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETS *Journal of Texture Studies, 1971