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Browsing by Subject "Kiwifruit"

Now showing items 1-16 of 16

Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration

Castro Giráldez, Marta; Tylewicz, Urszula; Fito Suñer, Pedro José; Dalla Rosa, Marco; Fito Maupoey, Pedro (Elsevier, 2011-08)

[EN] Osmotic dehydration experiments of kiwifruit (Actinidiadeliciosa cv Hayward) were carried out in order to apply a nonlinear irreversible thermodynamic model. Samples were immersed into 65% (w/w) sucrose aqueous solution ...
Analysis of kiwifruit osmodehydration process by systematic approach systems

Tylewicz, Urszula; Fito Suñer, Pedro José; Castro Giráldez, Marta; Fito Maupoey, Pedro; Dalla Rosa, Marco (Elsevier, 2011-06)

[EN] Shelf life of kiwifruit is short and requires conservation techniques to increase its commercial life. In this sense, the modern techniques used to analyze the changes of the product through the treatment allow ...
Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)

Castro Giráldez, Marta; Fito Suñer, Pedro José; Dalla Rosa, Marco; Fito Maupoey, Pedro (Elsevier, 2011-10)

[EN] Dielectric spectroscopy studies have been performed on fresh and osmotically dehydrated kiwifruits (Actinidia deliciosa cv Hayward). The osmotic treatment consisted on the immersion the samples into 65% (w/w) sucrose ...
Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree

Benlloch Tinoco, María; Igual Ramo, Marta; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria (Elsevier, 2013-07)

Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation of ...
Efecto de la adición de goma arábiga en la actividad antioxidante y antiinflamatoria de extractos de acerola y kiwi liofilizados

Fuente Lorente, Susana de la (Universitat Politècnica de València, 2015-10-06)

[ES] Las frutas, especialmente las tropicales, presentan un gran interés en la nutrición humana por su elevado valor nutritivo y funcional, derivado de la presencia de vitaminas, minerales, fibra y otras sustancias bioactivas. ...
Efecto de las condiciones de fritura a vacío en el procesado de chips de kiwi (Actidinia chinensis)

Gómez Pinedo, Sandra (Universitat Politècnica de València, 2013-04-23)

[ES] El consumo de productos fritos como aperitivos aumenta a medida que se incrementa la oferta comercial. Al igual que aumenta el consumo, crece la preocupación por la calidad nutricional de los chips, lo que motiva la ...
Efecto de tres productos comerciales a base de potasio sobre la coloración del kiwi de pulpa roja (Actinidia chinensis)

Esteban Cañizares, José (Universitat Politècnica de València, 2024-10-15)

[ES] En los últimos años ha aumentado el interés por los kiwis de pulpa roja (Actinidia chinensis) frente a los kiwis de pulpa verde (Actinidia deliciosa) que han tendido a monopolizar el mercado hasta ahora, debido a su ...
Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit

Traffano-Schiffo, Maria Victoria; Tylewicz, Urszula; Castro Giraldez, Marta; Fito Suñer, Pedro José; Ragni, Luigi; Dalla Rosa, Marco (Elsevier, 2016-12)

[EN] Recently, some authors have applied pulsed electric fields (PEF) as a pre-treatment of osmotic dehydration, showing a faster kinetics of dehydration. Osmotic dehydration of fruit tissue shows complex mass transfer ...
Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

Benlloch Tinoco, María; Varela Tomasco, Paula Alejandra; Salvador Alcaraz, Ana; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2012-11)

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among ...
Elaboración de productos nutracéuticos por liofilización a partir de kiwi

Rodríguez Company, Andrea (Universitat Politècnica de València, 2016-09-07)

[ES] En las frutas existen gran cantidad de compuestos fitoquímicos interesantes para ser utilizados con aplicaciones industriales. El kiwi se caracteriza por su elevada actividad antioxidante. La extracción de los compuestos ...
Estudio de la calidad física, fisicoquímica y sensorial de productos de kiwi obtenidos mediante métodos combinados de secado

PÈREZ JUAREZ, FERNANDO (Universitat Politècnica de València, 2013-12-19)

[ES] En las últimas décadas se han producido cambios en los hábitos de consumo, que muestran una tendencia de los consumidores hacia productos procesados con una mayor vida útil, fáciles de preparar y con similar calidad ...
Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

Benlloch Tinoco, María; Martínez Navarrete, Nuria; Rodrigo Aliaga, María Dolores (Elsevier, 2014-01)

The use of pasteurization units (PU) as a measure of the lethal effect of processes was proposed with the aim of comparing conventional and novel thermal technologies. Kiwifruit puree was subjected to microwave (1000 and ...
Listeria Monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

Benlloch Tinoco, María; Pina Pérez, Maria Consuelo; Martínez Navarrete, Nuria; Rodrigo Aliaga, María Dolores (Elsevier, 2014-04)

The inactivation of Listeria monocytogenes in a kiwifruit puree by conventional and microwave heating was studied. Survival curves at three microwave power levels (600 1000 W) and three temperatures (50 60 °C) were ...
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR

Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro Giráldez, Marta; Tylewicz, Urszula; Rocculi, Pietro; Ragni, Luigi; Dalla Rosa, Marco; Fito Suñer, Pedro José (Elsevier, 2017)

[EN] Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to ...
Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR

Traffano-Schiffo, Maria Victoria; Laghi, Luca; Castro Giráldez, Marta; Tylewicz, Urszula; Romani, S.; Ragni, Luigi; Dalla Rosa, Marco; Fito Suñer, Pedro José (Elsevier, 2017)

[EN] This work analyzes the effect of Pulsed Electric Fields (PEF) as a pre-treatment of the osmotic dehydration (OD) of kiwifruit (Actinidia deliciosa cv Hayward) in the internal structure and in the internal water ...
Ultrasound assisted low-temperature drying of kiwifruit: Effects on drying kinetics, bioactive compounds and antioxidant activity

Vallespir, F.; Rodríguez, O.; Carcel, Juan A.; Rosselló, C.; Simal, S. (John Wiley & Sons, 2019-04)

[EN] Background: Low-temperature drying is considered to be a promising technique for food processing. It preserves thermolabile compounds and might be intensified by acoustic assistance. The effect of acoustic assistance ...