- -

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

Show full item record

Sanchís Soler, E. (2016). Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon [Tesis doctoral no publicada]. Universitat Politècnica de València. doi:10.4995/Thesis/10251/62588.

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/62588

Files in this item

Item Metadata

Title: Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon
Author:
Director(s): Perez Gago, Bernardita
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Read date / Event date:
2016-01-29
Issued date:
Abstract:
[EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, ...[+]


[ES] El caqui persimmon (Diospyros kaki L.) 'Rojo Brillante' es un cultivar astringente que presenta unas propiedades organolépticas y nutricionales excelentes. En la última década, su cultivo en el área mediterránea de ...[+]


[CAT] El caqui persimmon (Diospyros kaki L.) 'Rojo Brillante' és un cultiu astringent que presenta unes propietats organolèptiques i nutricionals excel¿lents. En la última dècada, el seu cultiu en l'àrea mediterrània ...[+]
Subjects: Minimally processed persimmon, maturity stage, phenolic content, total vitamin C, radical scavenging activity, carotenoids, controlled atmosphere, modified atmosphere, 1-methylcyclopropene, enzymatic browning, firmness, sensory quality, ascorbic acid, citric acid, calcium chloride, edible coatings, whey protein isolate, soy protein isolate, hydroxylpropyl methylcellulose, apple pectin, antimicrobial agents, microbial quality, food-borne human pathogens.
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/62588
Type: Tesis doctoral

This item appears in the following Collection(s)

Show full item record