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Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
(Elsevier Sci Ltd, 2018)
Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a
stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments
delayed ...
Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples
(Elsevier, 2016)
The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut ‘Golden delicious’ appleswas studied. Applewedgeswere dipped into a solution of 1% ...