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Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying

Silvina Casim, Angela Rocío Romero-Bernal, Eunice V. Contigiani, Florencia Mazzobre, Paula L. Gómez, Stella M. Alzamora

2023Innovative Food Science & Emerging Technologies10 citationsDOI

Topics & Concepts

Food scienceChemistryBrowningShelf lifeCalciumOrganolepticMalusHorticultureBiologyOrganic chemistryPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling
Design of apple snacks – A study of the impact of calcium impregnation method on physicochemical properties and structure of apple tissues during convective drying | Litcius