Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage
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DOI: 10.1016/j.ifset.2016.12.007
Abstract: Abstract In the present study, a green tea extract (GTE) was used to enrich minimally processed apples by vacuum impregnation VI in order to obtain a nutritionally fortified product. Apples were impregnated with isotonic sucrose… read more here.
Keywords: apples impregnated; green tea; product; minimally processed ... See more keywords
Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples
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DOI: 10.3390/coatings9090569
Abstract: The effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally… read more here.
Keywords: respiration rate; minimally processed; processed apples; shelf life ... See more keywords