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High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

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High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach

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Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/100716

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Title: High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[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 ...[+]
Subjects: High hydrostatic pressure , Carotenoids , Tannins , Microstructure , Shelf life
Copyrigths: Cerrado
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013216642049
Publisher:
SAGE Publications
Publisher version: https://doi.org/10.1177/1082013216642049
Thanks:
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the ...[+]
Type: Artículo

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