1 |
Boyer J, Liu RH (2004) Apple phytochemicals and their health benefits. Nutr J, 3, 1-15
DOI
ScienceOn
|
2 |
Allende A, Tomas-Barberan FA, Gil M (2006) Minimal processing for healthy traditional foods. Trends Food Sci Technol, 17, 513-519
DOI
ScienceOn
|
3 |
Cantwell M (1992) Minimally processed fruits and vegetables. In Postharvest technology of horticultural crops. Kader A(Editor), Univ. California, USA, Publ, 3311, p 277-281
|
4 |
Watada AE, Abe K, Yamauchi N (1990) Physiological activities of partially processed fruits and vegetables. Food Technol, 44, 116-122
|
5 |
Toivonen PMA, Brummell DA (2008) Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biol Technol, 48, 1-14
DOI
|
6 |
Tomas-Barberan FA, Espin JC (2001) Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J Sci Food Agric, 81, 853-876
DOI
ScienceOn
|
7 |
Sapers GM, Garzarella L, Pilizota V (1990) Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration. J Food Sci, 55, 1049-1053
DOI
|
8 |
Cocci E, Rocculi P, Romani S, Rosa MD (2006) Changes in nutritional properties of minimally processed apples during storage. Postharvest Biol Technol, 39, 265-271
DOI
ScienceOn
|
9 |
Son SM, Moon KD, Lee CY (2001) Inhibitory effects of various antibrowning agents on apple slices. Food Chem, 73, 23-30
DOI
ScienceOn
|
10 |
Jiang Y, Joyce DC (2002) 1-Methylcyclopropene treatment effects on intact and fresh-cut apple. J Hort Sci Biotechnol, 77, 19-21
DOI
|
11 |
Kim DM, Smith NL, Lee CY (1993) Apple cultivar variations in response to heat treatment and minimal processing. J Food Sci, 58, 1111-1114
DOI
ScienceOn
|
12 |
Wong DWS, Tillin SJ, Hudson JS, Pavlath AE (1994) Gas exchange in cut apples with bilayer coatings. J Agric Food Chem, 42, 2278-2285
DOI
ScienceOn
|
13 |
Perez-Gago MB, Serra M, Del Rio MA (2006) Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biol Technol, 39, 84-92
DOI
ScienceOn
|
14 |
Chung HS, Moon KD, Choi JU (1999) Processing and modified atmosphere packaging of fresh-cut apples using CA stored apples. Korean J Postharvest Sci Technol, 6, 351-356
과학기술학회마을
|
15 |
Hwang TY, Moon KD (2006) Quality characteristics of fresh-cut potatoes with natural antibrowning treatment during storage. Korean J Food Sci Technol, 38, 183-187
과학기술학회마을
|
16 |
Ryu JM, Park YJ, Choi SY, Hwang TY, Kim IH, Oh DH, Moon KD (2003) Browning inhibition and quality characteristics of minimally processed mushroom (Agaricus bisporus) using extracts from natural materials during storage. Korean J Food Preserv, 10, 11-15
과학기술학회마을
|
17 |
Luna-Guzman I, Cantwell M, Barrett DM (1999) Fresh-cut cantaloupe: effects of dips and heat treatment on firmness and metabolic activity. Postharvest Biol Technol, 17, 201-213
DOI
ScienceOn
|
18 |
Poovaiah BW (1986) Role of calcium in prolonging storage life of fruit and vegetables. Food Technol, 40, 86-89
|
19 |
Cantos E, Tudela JA, Gil MI, Espin JC (2002) Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes. J Agric Food Chem, 50, 3015-3023
DOI
ScienceOn
|
20 |
Yin Y, Heo SI, Jung MJ, Wang MH (2009) Antioxidant and antidiabetic effects of various sections of Astragalus membranaceus. Korean J Pharmacogn, 40, 1-5
과학기술학회마을
|
21 |
Abreu M, Beirao-da-Costa S, Goncalves EM, Beirao-da-Costa ML, Moldao-Martins M (2003) Use of mild heat pre-treatments for quality retention of fresh-cut 'Rocha' pear. Postharvest Biol Technol, 30, 153-160
DOI
ScienceOn
|
22 |
Koukounaras A, Diamantidis G, Sfakiotakis E (2008) The effect of heat treatment on quality retention of fresh-cut peach. Postharvest Biol Technol, 48, 30-36
DOI
|
23 |
Peng L, Jiang Y (2004) Effects of heat treatment on the quality of fresh-cut Chinese water chestnut. Int J Food Sci Technol, 39, 143-148
DOI
|