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Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage

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Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage

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García-Cayuela, T.; Quiles Chuliá, MD.; Hernando Hernando, MI.; Welti-Chanes, J.; Cano, MP. (2018). Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage. Journal of Food Processing and Preservation. 42(9):1-11. https://doi.org/10.1111/jfpp.13738

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Título: Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage
Autor: García-Cayuela, Tomás Quiles Chuliá, Mª Desamparados Hernando Hernando, Mª Isabel Welti-Chanes, Jorge Cano, M. Pilar
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] High hydrostatic pressure (HHP) processing modifies the localization, concentration, and activity of the bioactive compounds of plant foods. The aim of this study was to evaluate changes in carotenoids and total ...[+]
Derechos de uso: Cerrado
Fuente:
Journal of Food Processing and Preservation. (issn: 0145-8892 )
DOI: 10.1111/jfpp.13738
Editorial:
Blackwell Publishing
Versión del editor: http://doi.org/10.1111/jfpp.13738
Código del Proyecto:
info:eu-repo/grantAgreement/MICINN//AGL2011-30064-C02-02/ES/EFECTO DEL PROCESADO POR ALTAS PRESIONES SOBRE LA MICROESTRUCTURA DE VEGETALES CON ALTO CONTENIDO EN CAROTENOIDES./
info:eu-repo/grantAgreement/MINECO//RTA2015-00044-C02-02/
info:eu-repo/grantAgreement/CAM//P2013%2FABI-2728/
Agradecimientos:
Instituto Tecnologico y de Estudios Superiores de Monterrey, Grant/Award Number: FunFoodEmertec; Secretaria de Estado de Investigacion, Desarrollo e Innovacion, Grant/Award Number: AGL2011-30064-C02-01/ALI and RTA2015-00 ...[+]
Tipo: Artículo

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