Amazon cover image
Image from Amazon.com

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

By: Material type: TextTextSeries: Publication details: Göttingen : Cuvillier Verlag, (c)2022.Edition: first editionDescription: 1 online resource (171 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9783736965645
  • 3736965648
Subject(s): Genre/Form: LOC classification:
  • RA425 .F747 2022
Online resources: 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.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)

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.

COPYRIGHT NOT covered - Click this link to request copyright permission:

https://lib.ciu.edu/copyright-request-form

There are no comments on this title.

to post a comment.