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Acta Alimentaria
Authors: O. Csernus, J. Beczner, F. Sebők, M. Tóth, and Cs. Dobolyi

, Sz. (2014): Ökológiai és integrált gazdálkodással termesztett csonthéjas és almatermésű gyümölcsök mikrobiológiai és kémiai analízise . (Microbiological and chemical analysis of stone and apple fruits originating from ecological and integrated

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Arana, I., Jaren, C. & Arazuri, S. (2007): Sensory and mechanical characterization of mealy apples and woolly peaches and nectarines. J. Fd Agric. Environment , 5 , 101

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Aylor, E.D. (1998): The aerobiology of apple scab. Plant Dis. , 82 , 838–849. Aylor E.D. The aerobiology of apple scab

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.O. (2003): Effect of drying methods on osmotically dehydrated cashew apples. Eur. Fd Res. Technol. , 216 , 500–504. Adedokun O.O. Effect of drying methods on osmotically

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.06. Assis , F.R. , Morais , R.M.S.C. & Morais , A.M.M.B. ( 2017 ): Mathematical modelling of osmotic dehydration kinetics of apple cubes . J. Food Process. Pres. , 41 . DOI: 10.1111/jfpp.12895

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Bartley, I. M. (1974): β-Galactosidase activity in ripening apples. Phytochemistry , 3 , 2107-2111. β-Galactosidase activity in ripening apples

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Dobránszki, J., Abdul-Kader, A., Magyar-Tábori, K., Jámbor-Benczúr, E., Bubán, T., Szalai, J., Lazányi, J. 2000b: Single and dual effects of different cytokinins on shoot multiplication of different apple scions

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fauna of commercial apple orchards. Integrated Fruit Production. IOBC/wprs Bulletin Vol. 24, pp. 215-219. Ground dwelling Coleoptera fauna of commercial apple orchards. Integrated Fruit Production

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The degradation process of fructo-oligosaccharides (Raftilose® P95) has been studied in apple pulp matrix at 70–80 °C in pH range 2.7–3.3. Changes of sugar compositions have been analysed by an appropriate isocratic HPLC with differential refractive index detector for oligosaccharide determination. According to Arrhenius equation significant effect of temperature has been observed on the decrease of oligomer concentration. The oligomers (DP3-DP7) degrade continuously at any pH between 2.7 and 3.3. The lower the pH the higher the change of oligomer and monomer concentration is. The oligomers (DP4-DP7) could give out in 30–40 min below pH 3.0 caused by the high concentration of protons. The rate of degradation depends not only on the processing time, temperature, and the proton concentration of the solution, but on the characteristic of apple pulp, too, where the degradation is significantly higher than that in water solution.

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1 Introduction The harvested agricultural products are subjected to chemical and mechanical changes causing fruit damage and quality loss ( Grotte et al., 2001 ). Apple, Malus domestica , is mainly produced in European countries and is considered

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