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Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC

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Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC

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Vázquez Gutiérrez, JL.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2013). Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC. European Food Research and Technology. 237(1):9-17. doi:10.1007/s00217-013-2010-1

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/56347

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Title: Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Abstract Condensed tannins are important bioactive compounds largely present in persimmon (Diospyros kaki L.f.). The aim of this work was to study the effect of the structural changes occurred during refrigerated storage ...[+]
Subjects: Persimmon , High hydrostatic pressure , Tannin , Shelf life , Microstructure
Copyrigths: Cerrado
Source:
European Food Research and Technology. (issn: 1438-2377 ) (eissn: 1438-2385 )
DOI: 10.1007/s00217-013-2010-1
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s00217-013-2010-1
Thanks:
The authors wish to acknowledge the Spanish Ministry of Science and Innovation for the financial support (project AGL2008-04-798-C02-02) and the FPU grant awarded to J.L. Vazquez-Gutierrez. Jose L. Vazquez-Gutierrez has ...[+]
Type: Artículo

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