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Browsing by Subject "Strawberry jam"

Now showing items 1-8 of 8

Application of cinnamon bark emulsions to protect strawberry jam from fungi

Ribes-Llop, Susana; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel (Elsevier, 2017)

[EN] The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used to prepare the emulsions and, the evaluation of their ...
Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

Gómez, F; Igual Ramo, Marta; Pagán Moreno, Mª Jesús; Camacho Vidal, Mª Mar (Taylor & Francis, 2013-07-01)

[EN] Antifungal properties of some plant extracts (pomegranate, rosemary, lemon and balsamic lemon) added in the elaboration of jam obtained from osmotically dehydrated strawberry were studied. Lemon extract exhibited the ...
Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

Ribes-Llop, Susana; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel (Elsevier, 2018-01-15)

[EN] The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil's sensory impact, ...
Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

Gómez, F.; Igual Ramo, Marta; Camacho Vidal, Mª Mar; Pagán Moreno, Mª Jesús (Taylor &amp; Francis: STM, Behavioural Science and Public Health Titles, 2013-05)

extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial ...
Emulsiones como sistemas de liberación de antimicrobianos naturales en alimentos

Fernández-Serrano Belloch, Paula (Universitat Politècnica de València, 2015-10-22)

[ES] El objetivo del trabajo final de grado es la obtención de emulsiones aceite-agua, preparadas con aceite esencial de canela rama y goma xantana y evaluar su posible uso en la industria alimentaria como conservante ...
Eugenol and thymol immobilised on mesoporous silica-based material as an innovative antifungal system: Application in strawberry jam

Ribes-Llop, Susana; Pérez-Esteve, Édgar; Ruiz Rico, María; Fuentes López, Ana; Talens Oliag, Pau; Martínez-Máñez, Ramón; Barat Baviera, José Manuel (Elsevier, 2017)

[EN] Essential oils and their main compounds have been studied in-depth for their antifungal properties against a wide variety of microorganisms. However, the strong odour emitted by them, even at low concentrations, makes ...
Study of different antifungal systems to preserve strawberry jams against fungi spoilage

Ribes Llop, Susana (Universitat Politècnica de València, 2017-06-05)

New tendencies in the development of innovative food packages could affect product microbial stability during storage. In this sense, antifungal systems such as emulsions, nanoemulsions and mesoporous silica supports, may ...
Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

Ribes-Llop, Susana; Fuentes López, Ana; Talens Oliag, Pau; Barat Baviera, José Manuel (Elsevier, 2016)

[EN] This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions were ...