Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | INTA | - |
| dc.contributor | Denoya, Gabriela Inés | - |
| dc.contributor | Polenta, Gustavo Alberto | - |
| dc.contributor | Vaudagna, Sergio Ramon | - |
| dc.contributor | Nanni, Mariana | - |
| dc.contributor | Apóstolo, Nancy Mariel | - |
| dc.creator | Denoya, Gabriela Inés | - |
| dc.creator | Polenta, Gustavo Alberto | - |
| dc.creator | Vaudagna, Sergio Ramon | - |
| dc.creator | Nanni, Mariana | - |
| dc.creator | Apóstolo, Nancy Mariel | - |
| dc.date | 2017-08-30T15:39:54Z | - |
| dc.date | 2017-08-30T15:39:54Z | - |
| dc.date | 2016 | - |
| dc.date.accessioned | 2019-04-29T16:26:41Z | - |
| dc.date.available | 2019-04-29T16:26:41Z | - |
| dc.date.issued | 2017-08-30T15:39:54Z | - |
| dc.date.issued | 2017-08-30T15:39:54Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier | 1466-8564 | - |
| dc.identifier | https://doi.org/10.1016/j.ifset.2016.06.026 | - |
| dc.identifier | http://hdl.handle.net/20.500.12123/1084 | - |
| dc.identifier | http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/313368 | - |
| dc.description | Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance. | - |
| dc.description | Inst. de Tecnol. de los Alimentos- ITA | - |
| dc.description | Fil: Denoya, Gabriela Inés. INTA. Instituto Tecnología de Alimentos; Argentina | - |
| dc.description | Fil: Polenta, Gustavo Alberto. INTA. Instituto Tecnología de Alimentos; Argentina | - |
| dc.description | Fil: Vaudagna, Sergio Ramon . INTA. Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina | - |
| dc.description | Fil: Apóstolo, Nancye Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas;Argentina | - |
| dc.description | Fil: Nanni, Mariana. INTA. Instituto Tecnología de Alimentos; Argentina | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.source | Innovative Food Science & Emerging Technologies 36 : 212-220 (August 2016) | - |
| dc.source | reponame:INTA Digital (INTA) | - |
| dc.source | instname:Instituto Nacional de Tecnología Agropecuaria | - |
| dc.source | instacron:INTA | - |
| dc.source.uri | 1466-8564 | - |
| dc.source.uri | https://doi.org/10.1016/j.ifset.2016.06.026 | - |
| dc.source.uri | http://hdl.handle.net/20.500.12123/1084 | - |
| dc.source.uri | http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub | - |
| dc.source.uri | https://doi.org/10.1016/j.ifset.2016.06.026 | - |
| dc.source.uri | http://hdl.handle.net/20.500.12123/1084 | - |
| dc.source.uri | http://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub | - |
| dc.subject | Durazno | - |
| dc.subject | Tecnología Alta Presión | - |
| dc.subject | Frescura de los Alimentos | - |
| dc.subject | Procesamiento de Alimentos | - |
| dc.subject | Peaches | - |
| dc.subject | High Pressure Technology | - |
| dc.subject | Freshness of Foods | - |
| dc.subject | Food Processing | - |
| dc.title | Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness condition | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/acceptedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| dc.coverage | Buenos Aires | - |
| Aparece en las colecciones: | INTA | |
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