Fresh-cut apples : aspects of respiration, sanitation and storage conditions affecting quality and volatile synthesis / Guido Rux.

By:

Rux, Guido [Author]

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9783736965645
3736965648

Subject(s):

Sanitation

Genre/Form:

Electronic Books.

LOC classification:

RA425 .F747 2022

Online resources:

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Available additional physical forms:

Contents:

List of publications -- Abbreviations -- List of tables -- List of figures -- 1 Introduction -- 2 Scientific background -- 2.1 PPO-mediated apple tissue browning -- 2.2 Changes in the texture of apple slices -- 2.3 Quality relevant apple constituents -- 2.4 Aroma volatiles (VOCs) -- 2.5 Respiration and ethylene biosynthesis -- 2.6 Microbial spoilage and control strategies -- 3 Respiration and storage quality of fresh-cut apple slices immersed insugar syrup and orange juice -- 1. Introduction -- 2. Materials and methods -- 3. Results and discussion -- 4. Conclusions -- 4 Effects of modified atmosphere and sugar immersion on physiologyand quality of fresh-cut 'Braeburn' apples -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 5 Effects of pre-processing short-term hot-water treatments on qualityand shelf life of fresh-cut apple slices -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 6 Effects of Pre-Processing Hot-Water Treatment on Aroma RelevantVOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 7 General discussion -- 7.1 Impact of processing and storage on physiological parameters -- 7.2 Evaluation of the preservation methods -- 8 Conclusion -- References -- Danksagung -- Declaration -- Eidesstattliche Erklärung.

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Holdings
Item type	Current library	Collection	Call number	URL	Status	Date due	Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)	G. Allen Fleece Library ONLINE	Non-fiction	RA425 (Browse shelf(Opens below))	Link to resource	Available		on1373351544

Includes bibliographies and index.

Intro -- List of publications -- Abbreviations -- List of tables -- List of figures -- 1 Introduction -- 2 Scientific background -- 2.1 PPO-mediated apple tissue browning -- 2.2 Changes in the texture of apple slices -- 2.3 Quality relevant apple constituents -- 2.4 Aroma volatiles (VOCs) -- 2.5 Respiration and ethylene biosynthesis -- 2.6 Microbial spoilage and control strategies -- 3 Respiration and storage quality of fresh-cut apple slices immersed insugar syrup and orange juice -- 1. Introduction -- 2. Materials and methods -- 3. Results and discussion -- 4. Conclusions -- 4 Effects of modified atmosphere and sugar immersion on physiologyand quality of fresh-cut 'Braeburn' apples -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 5 Effects of pre-processing short-term hot-water treatments on qualityand shelf life of fresh-cut apple slices -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 6 Effects of Pre-Processing Hot-Water Treatment on Aroma RelevantVOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup -- 1. Introduction -- 2. Materials and methods -- 3. Results -- 4. Discussion -- 5. Conclusions -- 7 General discussion -- 7.1 Impact of processing and storage on physiological parameters -- 7.2 Evaluation of the preservation methods -- 8 Conclusion -- References -- Danksagung -- Declaration -- Eidesstattliche Erklärung.

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