𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Optimization of processing of fresh-cut pear

✍ Scribed by Esther Arias; Jaime González; Pascual López-Buesa; Rosa Oria

Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
301 KB
Volume
88
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Screening quality and browning susceptib
Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing
✍ Ana B Cabezas-Serrano; Maria L Amodio; Rosaria Cornacchia; Raffaella Rinaldi; Gi 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 125 KB

## Abstract **BACKGROUND:** Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time‐consuming trimming operations. Fresh‐cut processing would therefore add convenience to its consumption, even though the

Shelf-life extension of fresh-like ready
Shelf-life extension of fresh-like ready-to-use pear cubes
✍ Pittia, Paola; Nicoli, M. Cristina; Comi, Giuseppe; Massini, Roberto 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 94 KB

Minimally processed fruit and vegetables are generally more perishable than the original raw materials due to the injury stresses during preparation that greatly increase tissue respiration and lead to deterioration through various biochemical pathways. In this paper, the effects of low intensity bl