- -

Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit

Mostrar el registro completo del ítem

Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Dominguez, E.; Ortolá Ortolá, MD.; Tarrazo Morell, J. (2011). Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit. Food Chemistry. 128(2):323-329. doi:10.1016/j.foodchem.2011.03.023

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75241

Ficheros en el ítem

Metadatos del ítem

Título: Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit
Autor:
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Fecha difusión:
Resumen:
The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application ...[+]
Palabras clave: Astringency , Persimmon , Sensory analysis , Spreadable , Thermal treatment , Color , Fruits , Refrigeration , Heat treatment , Anaerobic capacity , Antioxidant activity , Aroma , Article , Chemical composition , Controlled study , Flavor , Food preservation , Food processing , Fruit color , Fruit storage , Fungus growth , Mesophile , Myxogastria , Nonhuman , Pasteurization , Refrigerator , Room temperature , Yeast , Diospyros
Derechos de uso: Cerrado
Fuente:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2011.03.023
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.foodchem.2011.03.023
Agradecimientos:
The authors would like to thank the Generalitat Valenciana (GVA2008-303) for the financial support given to this investigation and to the Polytechnic University of Valencia's linguistic correction service.
Tipo: Artículo

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro completo del ítem