The effect of edible coatings on the nutritional quality of ‘Bravo de Esmolfe’ fresh-cut apple through shelf-life
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.08.052
Abstract: Abstract The effect of edible coatings in combination with anti-browning agents on fresh-cut ‘Bravo de Esmolfe’ apple was studied. Four formulations of edible coatings were used: sodium alginate (AL) at 2% (w/v) with either eugenol… read more here.
Keywords: fresh cut; edible coatings; bravo esmolfe; apple ... See more keywords
Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues
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DOI: 10.3390/antiox10091469
Abstract: Bravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated by consumers due to its peculiar flavor and aroma. This apple contains higher concentration of phenolic compounds than other cultivars and is thus considered… read more here.
Keywords: using high; high pressure; bravo esmolfe; apple ... See more keywords