Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/12_2_2003.pdf
Issue 2 (2) 2003 pp. 115-128
Róża Biegańska-Marecik, Janusz Czapski
THE COMPARISON OF SUITABILITY OF APPLE CULTIVARS FOR MINIMALLY PROCESING
Abstract: The aim of this study was the comparison of some properties of 10 apple cultivars and evaluation of quality of minimally processed product. The lowest browning and the highest lightness value L* of ‘Elstar’ and ‘Szampion’ apples were observed. The vacuum impregnation of apple slices with inhibitors of browning and sucrose solution was ef-fective for all cultivars. However, vacuum impregnation caused deterioration of apple slices texture.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/12_2_2003.pdf
Keywords: apple cultivars, minimally processed, vacuum impregnation
For citation:
Biegańska-Marecik R.,Czapski J., 2003. THE COMPARISON OF SUITABILITY OF APPLE CULTIVARS FOR MINIMALLY PROCESING. Acta Sci.Pol., Technol. Aliment. 2 (2), 115-128
Biegańska-Marecik R.,Czapski J., 2003. THE COMPARISON OF SUITABILITY OF APPLE CULTIVARS FOR MINIMALLY PROCESING. Acta Sci.Pol., Technol. Aliment. 2 (2), 115-128
Streszczenie w języku polskim:
http://www.food.actapol.net/tom2/zeszyt2/abstrakt-12.html
http://www.food.actapol.net/tom2/zeszyt2/abstrakt-12.html