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Browsing by Subject "Shelf life"

Now showing items 1-20 of 22

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 ...
Antimicrobial packaging system for minimally processed fruit

Lara Lledó, Marta Inés (Universitat Politècnica de València, 2018-01-14)

[EN] In the present Doctoral Thesis, antimicrobial active packaging materials, at lab and at semi-industrial scale, have been developed with the aim to reduce the natural flora of peeled and cut fruit and extend its shelf ...
Aplicación de la técnica de imagen 3D e hiperespectral para la evaluación de la frescura de pescado

Quelal Vásconez, Maribel Alexandra (Universitat Politècnica de València, 2015-09-10)

[ES] En el presente trabajo se aplicó la técnica no destructiva 3D e Hiperespectral para la evaluación de la frescura del pescado sparus aurata (dorada), para esto primero se efectuó la preparación de muestras que consistió ...
Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Elsevier, 2011-04)

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids ...
Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC

Vázquez Gutiérrez, José Luis; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Springer Verlag (Germany), 2013-07)

Abstract Condensed tannins are important bioactive compounds largely present in persimmon (Diospyros kaki L.f.). The aim of this work was to study the effect of the structural changes occurred during refrigerated storage ...
Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

Rizo, Arantxa; Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel (Elsevier, 2017)

[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout ...
Edible films and coatings: Structures, active functions and trends in their use

Falguera, Víctor; Quintero, Juan Pablo; Jiménez Marco, Alberto; Muñoz, José Aldemar; Ibarz, Albert (Elsevier, 2011-06)

[EN] Edible films and coatings are thin layers of edible materials applied on food products that play an important role on their conservation, distribution and marketing. Some of their functions are to protect the product ...
Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear

Perez-Cabrera, L.; Cháfer Nácher, María Teresa; Chiralt, A.; González Martínez, María Consuelo (Elsevier, 2011)

[EN] Different isotonic solutions containing antibrowning compounds (EDTA, 4-hexylresorcinol, citrate and ascorbate), combined or not with calcium lactate, were applied to minimally processed (MP) pear samples (cv. Blanquilla) ...
Effects of plant extracts and essential oils as feed supplements on quality and microbial traits of rabbit meat

Kone, A. P.; Cinq-Mars, D.; Desjardins, Y.; Guay, F.; Gosselin, A.; Saucier, L. (Editorial Universitat Politècnica de València, 2016-06-29)

[EN] The effects of dietary supplementation of onion, cranberry, strawberry and essentials oils on meat quality were analysed. Five groups of 48 Grimaud female weaned rabbits received the supplemented or the control ration; ...
Empleo de distintos estabilizantes y procedimientos para mejorar la estabilidad y vida útil de mayonesas

Morell Esteve, Pere (Universitat Politècnica de València, 2013-04-17)

[ES] El objetivo de este trabajo es estudiar la estabilidad de mayonesa, elaborada con distintos estabilizantes (goma xantana y mezcla de goma xantana y guar) y obtenida mediante dos procedimientos distintos (thermomix y ...
Estudio sobre rendimiento durante la elaboración, composición y vida útil del queso de rulo de cabra y vaca

Román Paterna, Carlos (Universitat Politècnica de València, 2015-09-18)

[EN] In the present study on cheese goat cheese and cow mixed mainly acidic coagulation produced in Quesos y Postres del Niño S.L. used a number of parameters of interest to the dairy industry, such as: the evolution of ...
Estudios de vida útil de zumos de fruta envasados

Porcar Muñoz, Mónica (Universitat Politècnica de València, 2016-09-09)

[ES] Dentro del departamento de Investigación y Desarrollo de una empresa dedicada a la fabricación de zumos y bebidas de fruta se decide validar la fecha de consumo preferente de tres productos que han sido lanzados al ...
Evaluation of sea bream (Sparus aurata) shelf life using an optoelectronic nose

Zaragozá Torres, Patricia; Fuentes López, Ana; Fernández Segovia, Isabel; Vivancos, José-Luis; Rizo Párraga, Arancha María; Ros-Lis, José Vicente; Barat Baviera, José Manuel; Martínez-Máñez, Ramón (Elsevier, 2013-05-15)

[EN] A new optoelectronic nose for the shelf-life assessment of fresh sea bream in cold storage has been developed. The chromogenic array used eight sensing materials (based on aluminium oxide and silica gel) containing ...
Genetic basis of long shelf life and variability into Penjar tomato

Casals, Joan; Pascual Bañuls, Laura; Cañizares Sales, Joaquín; Cebolla Cornejo, Jaime; CASAÑAS, F.; Nuez Viñals, Fernando (Springer Verlag (Germany), 2012-02)

[EN] Penjar tomato is a varietal type cultivated in northeast Spain that characteristically has a long shelf life, small fruit, and wide morphological variability among cultivars. To determine the genetic basis for the ...
High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

Vázquez Gutiérrez, José Luis; Quiles Chuliá, Mª Desamparados; Vonasek, Erica; Jernstedt, Judith A.; Hernando Hernando, Mª Isabel; Nitin, Nitin; Barrett, Diane (SAGE Publications, 2016)

[EN] The Hachiya persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic ...
Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)

Fuentes López, Ana; Fernández Segovia, Isabel; Barat Baviera, José Manuel; Serra Belenguer, Juan Antonio (Elsevier, 2011-05)

The aim of this work was to study the effect of sodium chloride replacement by potassium chloride on the quality of smoked sea bass, as well as the effect of different types of packaging. Samples were salted with 100% NaCl ...
Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion

Vázquez Gutiérrez, José Luis; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (CZECH ACADEMY AGRICULTURAL SCIENCES, 2014)

[EN] The effects of refrigerated storage on the microstructure and physicochemical properties of high hydrostatic pressure (HHP) treated onion were evaluated. Onion was submitted to 100 MPa at 50°C or 400 MPa at 25°C for ...
Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Benedito Fort, José Javier; Cambero, M. I.; Ortuño Cases, Carmen; Cabeza, M. C.; Ordoñez, J. A.; De la Hoz, L. (Elsevier, 2011-03)

[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...
Modeling of the process of moisture loss during the storage of dried apricots

Miranda, G.; Berna, A.; Bon Corbín, José; Mulet Pons, Antonio (SAGE Publications (UK and US), 2011-10)

[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of ...
Recubrimientos activos para alargar la vida útil de quesos

Cano García, Miriam (Universitat Politècnica de València, 2021-09-01)

[ES] Los recubrimientos convencionales en quesos son utilizados para aumentar la vida útil y salubridad del alimento, siendo en su mayoría, sustancias plásticas no comestibles. Las tendencias actuales de mercado van dirigidas ...