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dc.creatorJaramillo Sánchez, Gabriela Maribel-
dc.creatorGarcia Loredo, Analia Belen-
dc.creatorGómez, Paula Luisina-
dc.creatorAlzamora, Stella Maris-
dc.date2018-09-18T21:16:25Z-
dc.date2018-09-18T21:16:25Z-
dc.date2018-07-
dc.date2018-09-17T19:37:03Z-
dc.date.accessioned2019-04-29T15:46:19Z-
dc.date.available2019-04-29T15:46:19Z-
dc.date.issued2018-07-
dc.identifierJaramillo Sánchez, Gabriela Maribel; Garcia Loredo, Analia Belen; Gómez, Paula Luisina; Alzamora, Stella Maris; Ozone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity; Taylor; Ozone; 40; 4; 7-2018; 305-312-
dc.identifier0191-9512-
dc.identifierhttp://hdl.handle.net/11336/60168-
dc.identifier1547-6545-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/301587-
dc.descriptionThe impact of gaseous ozone on pH, °Brix, titratable acidity, and optical and rheological properties of fresh squeezed peach juice was investigated. Peach juice was exposed to ozone (0.06–2.48 g. L−1) in a bubble column at 20 ± 1 °C. Nonsignificant or slight changes in pH, °Brix, and titratable acidity were found during ozonation. Lightness (L*) slightly decreased in the first minute of O3 exposure and then remained practically constant, while a* parameter slightly increased in all treated samples. L* and a* parameters as well as Browning Index values reflected a slight increase in browning in ozonized juices. All juices, treated and untreated, exhibited non-Newtonian flow characteristics with pseudoplastic behavior. Significant reductions in apparent viscosity and a trend toward Newtonian flow as O3 treatment time increased were observed for ozonized juices. The Power Law model was suitable to fit rheological data.-
dc.descriptionFil: Jaramillo Sánchez, Gabriela Maribel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina-
dc.descriptionFil: Garcia Loredo, Analia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina-
dc.descriptionFil: Gómez, Paula Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina-
dc.descriptionFil: Alzamora, Stella Maris. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherTaylor-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1080/01919512.2017.1417111-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/abs/10.1080/01919512.2017.1417111-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.subjectCOLOR-
dc.subjectOZONE-
dc.subjectPEACH JUICE-
dc.subjectRHEOLOGICAL PROPERTIES-
dc.subjectAlimentos y Bebidas-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectINGENIERÍAS Y TECNOLOGÍAS-
dc.titleOzone Processing of Peach Juice: Impact on Physicochemical Parameters, Color, and Viscosity-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
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