Article

Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties

2025-01-01

Abstract excerpt

Apples and their products are among the most common dishes on the menu of European consumers. In human nutrition, apples are classified as sources rich in polyphenolic substances, phytochemicals, fiber and other substances beneficial to human health. Their advantage is affordability across all economic classes in society. Apples are consumed raw or variously heat-processed (various purees, compotes, etc.). However...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 2a1ca82b-8f7f-5a9b-ad5a-cab66164dbbf
DOI: 10.1007/s00217-024-04609-6

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical propertiesDOI 10.1007/s00217-024-04609-6Read

Microwave processing of camu‐camu juices: Physicochemical and microbiological parametersSemantic proximity Read

Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storageSemantic proximity Read

Beta-carotene isomerisation in mango puree as influenced by thermal processing and high-pressure homogenisationSemantic proximity Read

Antioxidant capacity, scavenging radical activity and selected chemical composition of native apple cultivars from Central EuropeSemantic proximity Read

Analysis of the postharvest storage characteristics of the new red-fleshed apple cultivar 'meihong'.Semantic proximity Read

Valorization of agro-food by-products and their potential therapeutic applicationsSemantic proximity Read

Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruitsSemantic proximity Read

High pressure processing (HPP) of honey for the improvement of nutritional valueSemantic proximity Read

Effect of different home-cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions.Semantic proximity Read

Polyphenolic compounds and nutraceutical properties of old and new apple cultivarsSemantic proximity Read

Pomological and nutraceutical properties in apricot fruit: cultivation systems and cold storage fruit management.Semantic proximity Read

Using D.SAP, an apple-based formulation for treatment of human papilloma virus, a case reportSemantic proximity Read