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Hernández-Carrión, M.; Hernando Hernando, MI.; Sotelo-Díaz, I.; Quintanilla-Carvajal, M.; Quiles Chuliá, MD. (2015). Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper. Innovative Food Science & Emerging Technologies. 27:69-78. https://doi.org/10.1016/j.ifset.2014.10.011
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/109842
Título: | Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper | |
Autor: | Hernández-Carrión, M. Sotelo-Díaz, I. Quintanilla-Carvajal, M.X. | |
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[EN] The aim of this work was to evaluate the effect of HHP treatment and PAST on the microstructure of red Lamuyotype
sweet peppers using image analysis and to determine the parameters that allow characterizing the ...[+]
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Derechos de uso: | Reconocimiento (by) | |
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Versión del editor: | https://doi.org/10.1016/j.ifset.2014.10.011 | |
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The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2011-30064-C02) and to the Universitat Politecnica de Valencia (UPV) for the FPI grant given to Maria ...[+]
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