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dc.contributor.author | Paniagua-Martínez, Ingrid | es_ES |
dc.contributor.author | Mulet Pons, Antonio | es_ES |
dc.contributor.author | García Alvarado, Miguel Ángel | es_ES |
dc.contributor.author | Benedito Fort, José Javier | es_ES |
dc.date.accessioned | 2020-06-13T03:33:20Z | |
dc.date.available | 2020-06-13T03:33:20Z | |
dc.date.issued | 2018-10 | es_ES |
dc.identifier.issn | 1082-0132 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/146301 | |
dc.description.abstract | [EN] Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06-4.6min), at 100bar and 31.5?, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for degrees Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide-high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice. | es_ES |
dc.description.sponsorship | The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by the PROMETEOII\2014\005 project financed by the Generalitat Valenciana (Conselleria d'Educacio, Cultura i Esport, Valencia, Spain). The authors acknowledge the Consejo Nacional de Ciencia y Tecnologia (CONACyT) for the scholarship awarded to PhD Student Paniagua-Martinez, I. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | SAGE Publications | es_ES |
dc.relation.ispartof | Food Science and Technology International | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Nonthermal process | es_ES |
dc.subject | Supercritical carbon dioxide | es_ES |
dc.subject | Ultrasound | es_ES |
dc.subject | Pineapple juice | es_ES |
dc.subject | Quality attributes | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1177/1082013218774694 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//PROMETEOII%2F2014%2F005/ES/Alimentos saludables y competitivos: intensificación de procesos de obtención%2Fpreservación de compuestos bioactivos. Secado e inactivación microbiana/enzimática asistida por ultrasonidos/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Paniagua-Martínez, I.; Mulet Pons, A.; García Alvarado, MÁ.; Benedito Fort, JJ. (2018). Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system. Food Science and Technology International. 24(7):547-554. https://doi.org/10.1177/1082013218774694 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1177/1082013218774694 | es_ES |
dc.description.upvformatpinicio | 547 | es_ES |
dc.description.upvformatpfin | 554 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 24 | es_ES |
dc.description.issue | 7 | es_ES |
dc.identifier.pmid | 29732916 | es_ES |
dc.relation.pasarela | S\379096 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Consejo Nacional de Ciencia y Tecnología, México | es_ES |
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