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Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

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Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

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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. doi:10.1016/j.ifset.2014.10.011

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/109842

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Title: Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[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 ...[+]
Subjects: High hydrostatic pressure , Image analysis , Microstructure , Pasteurization , Red pepper
Copyrigths: Reconocimiento (by)
Source:
Innovative Food Science & Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2014.10.011
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ifset.2014.10.011
Thanks:
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 ...[+]
Type: Artículo

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