Contributions to the first European Food Conference, 2008
Files in This Item:
|Ljubljana ISAFRUIT abstracts 2008.pdf||564.44 kB||Adobe PDF||Download|
|Title:||Contributions to the first European Food Conference, 2008||Authors:||Roessle, C.
Gormley, T. R. (Thomas Ronan)
|Permanent link:||http://hdl.handle.net/10197/6963||Date:||9-Nov-2008||Abstract:||Includes abstracts for the following papers: Performance of Different Apple Cultivars in Fresh-Cut Fruit Salad Applications. Ready-Desserts from Apples: selecting/Optimising Cultivars and Processes. Physicochemical and Sensory Properties of Minimally Processed Apple Desserts Containing Creams or Custard. Effect of Dip Concentration and Time on the Efficacy of Natureseal AS1 Browning Inhibitor in Apple Wedges and on AS1 Residues in the Product||Type of material:||Conference Publication||Keywords:||Browning;Inhibitor;Apple;AS1;Fruit;Salad;Dip;Bramley's seedling apples;Ready-dessert;Dairy accompaniments;Sous vide processing||Language:||en||Status of Item:||Not peer reviewed||Conference Details:||First European Food Congress, Ljubljana, Slovenia, 4-9 November 2008|
|Appears in Collections:||Agriculture and Food Science Research Collection|
Show full item record
This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.