Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Gómez, Paula Luisina | - |
| dc.creator | Garcia Loredo, Analia Belen | - |
| dc.creator | Nieto, Andrea Bibiana | - |
| dc.creator | Salvatori, Daniela Marisol | - |
| dc.creator | Guerrero, Sandra N. | - |
| dc.creator | Alzamora, Stella Maris | - |
| dc.date | 2017-01-18T21:32:02Z | - |
| dc.date | 2017-01-18T21:32:02Z | - |
| dc.date | 2012-10 | - |
| dc.date | 2017-01-17T19:13:20Z | - |
| dc.date.accessioned | 2019-04-29T15:55:53Z | - |
| dc.date.available | 2019-04-29T15:55:53Z | - |
| dc.identifier | Gómez, Paula Luisina; Garcia Loredo, Analia Belen; Nieto, Andrea Bibiana; Salvatori, Daniela Marisol; Guerrero, Sandra N.; et al.; Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple; Elsevier; Innovative Food Science & Emerging Technologies; 16; 10-2012; 102-112 | - |
| dc.identifier | 1466-8564 | - |
| dc.identifier | http://hdl.handle.net/11336/11622 | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/305612 | - |
| dc.description | The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2. Native microflora counts in stored samples treated with AD + PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G′ and G″ and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD + PL treated apples. Changes in rheological properties and texture were partially correlated with structure features. Industrial relevance: During the last few decades, research on food preservation has focused on meeting consumer demands for more natural and healthier food, with the interest moving from conventional thermal treatments toward “non-thermal” preservation techniques. Pulsed light is an emerging preservation factor that is being studied as an alternative process to decontaminate foods. This study contributes to evaluate the feasibility of pulsed light treatment to extend the shelf life of cut apple. | - |
| dc.description | Fil: Gómez, Paula Luisina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Nieto, Andrea Bibiana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Salvatori, Daniela Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Patagonia Norte. Instituto de Investigación y Desarrollo En Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina. Universidad Nacional del Comahue. Facultad de Ingenieria. Departamento de Quimica; Argentina | - |
| dc.description | Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S146685641200080X | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ifset.2012.05.011 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | PULSED LIGHT | - |
| dc.subject | ANTIBROWNING TREATMENT | - |
| dc.subject | CUT APPLE | - |
| dc.subject | NATIVE FLORA | - |
| dc.subject | COLOR | - |
| dc.subject | TEXTURE | - |
| dc.subject | RHEOLOGY | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
Ficheros en este ítem:
No hay ficheros asociados a este ítem.