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Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

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Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties

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Gómez, F.; Igual Ramo, M.; Camacho Vidal, MM.; Pagán Moreno, MJ. (2013). Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties. CyTA - Journal of Food. 11(2):171-178. doi:10.1080/19476337.2012.712058

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Title: Effect of the addition of plant extracts on the microbiota of minimally processed strawberry jam and its physicochemical and sensorial properties
Secondary Title: Efecto de la adición de extractos vegetales en la microbiota y en las propiedades fisicoquímicas y sensoriales de mermelada de fresa mínimamente procesada
Author: Gómez, F. Igual Ramo, Marta Camacho Vidal, Mª Mar Pagán Moreno, Mª Jesús
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
extract addition (pomegranate, rosemary, lemon and balsamic lemon) have been applied to strawberry jam obtained by osmotic dehydration in order to avoid its fast decline. Microbiological, physicochemical and sensorial ...[+]


La adicio´n de extractos vegetales (granada, romero, limo´n, limo´n balsa´mico) ha sido utilizada para mermeladas de fresa obtenidas por deshidratacio´n osmo´tica con el fin de evitar su ra´pido deterioro. En este trabajo, ...[+]
Subjects: Strawberry jam , Osmotic dehydration , Plant extract , Antimicrobia , Microbiology , Sensory evaluation , Mermelada de fresa , Deshidratacioón osmótica , Extracto de planta , Antimicrobiano , Microbiología , Evaluación sensorial
Copyrigths: Cerrado
Source:
CyTA - Journal of Food. (issn: 1947-6345 )
DOI: 10.1080/19476337.2012.712058
Publisher:
Taylor & Francis: STM, Behavioural Science and Public Health Titles
Publisher version: http://dx.doi.org/10.1080/19476337.2012.712058
Project ID:
Ministerio de Educación y Ciencia projects AGL 2005–05994
Universidad Politecnica de Valencia, Spain
Thanks:
The authors wish to thank the Ministerio de Educacion y Ciencia for the financial support given throughout projects AGL 2005-05994. The revision of this paper was funded by the Universidad Politecnica de Valencia, Spain.
Type: Artículo

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