ShareEffect of anti-browning compounds on the quality of minimally processed avocados.
Author(s) : DORÀNTES-ALVAREZ L., PARADA-DORANTES L., ORTIZ-MORENO A., SANTIAGO-PINEDA T., CHIRALT-BOIX A., BARBOSA-CÁNOVAS G.
Type of article: Article
Summary
After 8 days of storage at 5 deg C, overall flavour, colour and firmness were best in slices treated with 1% tetrasodium pyrophosphate + 0.2% cysteine at a water activity of 0.80 and pH 5.5.
Details
- Original title: Effect of anti-browning compounds on the quality of minimally processed avocados.
- Record ID : 1999-3634
- Languages: English
- Source: Ciênc. Tecnol. Aliment. Int. - vol. 4 - n. 2
- Publication date: 1998
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Browning; Treatment; Avocado; Quality; Tropical fruit; Additive
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