THE INFLUENCE OF DIFFERENT VACUUM IMPREGNATION SOLUTIONS ON THE COLOUR OF FRESH-CUT APPLE SLICES
The present paper focuses on the colour changes of freshly peeled/sliced fruits by using vacuum-impregnation of the apple slices with freshly prepared fruit juice and their mixture with two types of honey with the role of inhibition of the enzymatic browning of the apples. These syrups have the adva...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202004&vol=4&aid=5192 |