Colour and texture of apples high pressure processed in pineapple juice
journal contribution
posted on 2010-01-01, 00:00 authored by N Perera, T Gamage, L Wakeling, G Gamlath, C VersteegColour and texture of apples high pressure processed in pineapple juice
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Journal
Innovative food science and emerging technologiesVolume
11Issue
1Pagination
39 - 46Publisher
Elsevier BVLocation
Amsterdam, NetherlandsPublisher DOI
ISSN
1466-8564Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2009, Elsevier Ltd. All rights reserved.Usage metrics
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Science & TechnologyLife Sciences & BiomedicineFood Science & TechnologyHigh pressure processingMinimal processingEnzymatic browningTexturePineapple juiceApplesHIGH HYDROSTATIC-PRESSUREPOLYPHENOLOXIDASE ACTIVITYBROWNING INHIBITIONSTORAGEPURIFICATIONFRESHPECTINMETHYLESTERASEINACTIVATIONPHYSIOLOGYFRUITS
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