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Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices

Faezeh Alipoorfard, Mohammad Jouki, Hamid Tavakolipour

2020Journal of Food Science and Technology55 citationsDOIOpen Access PDF

Topics & Concepts

PEARBrowningChemistryFood scienceSodiumAntioxidantWater contentBotanyBiochemistryOrganic chemistryEngineeringBiologyGeotechnical engineeringFood Drying and ModelingPolysaccharides Composition and ApplicationsFood composition and properties
Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices | Litcius