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Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

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Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

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dc.contributor.author Benlloch Tinoco, María es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Salvador Alcaraz, Ana es_ES
dc.contributor.author Rodrigo Aliaga, María Dolores es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2016-12-22T11:57:32Z
dc.date.available 2016-12-22T11:57:32Z
dc.date.issued 2014-11
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/75659
dc.description The final publication is available at link.springer.com es_ES
dc.description.abstract [EN] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional properties must be maximally retained. In order to contribute to the acquisition of knowledge about the adequacy of microwave processing as a means of preserving fruit-based products, the present study compares the impact of microwave heating with conventional thermal processing. The consumer acceptance of fresh and pasteurised kiwifruit puree was studied as was the content of water, soluble solids and bioactive compounds and the pH, consistency, viscosity, colour coordinates and antioxidant capacity, as well as the effect of the thermal treatment on enzyme and microbial inactivation. As bioactive compounds, the content of vitamins C, A and E and the total flavonoid, phenol and tannin content have been considered. As the obtained results show, not only was microwaved puree preferred by consumers, but it also exhibited a superior maintenance of the nutritive and functional properties of the fruit, smaller colour changes and a content of inactivated enzymes and microorganisms equal to or greater than the conventionally heated sample. es_ES
dc.description.sponsorship The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author Maria Benlloch. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Consumer perception es_ES
dc.subject Bioactive compounds es_ES
dc.subject Enzymes es_ES
dc.subject Microorganisms es_ES
dc.subject Microwave heating es_ES
dc.subject Conventional heating es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-014-1315-9
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-22206-C02-01/ES/COMBINACION DE INGREDIENTES NATURALES Y TECNOLOGIAS NO TERMICAS EN LA ESTABILIZACION DE BEBIDAS DE ORIGEN VEGETAL. ASPECTOS MICROBIOLOGICOS, NUTRICIONALES Y FISICO-QUIMICOS/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-22176/ES/APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD/ 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.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Benlloch Tinoco, M.; Igual Ramo, M.; Salvador Alcaraz, A.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2014). Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree. Food and Bioprocess Technology. 7(11):3282-3292. https://doi.org/10.1007/s11947-014-1315-9 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-014-1315-9 es_ES
dc.description.upvformatpinicio 3282 es_ES
dc.description.upvformatpfin 3292 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.description.issue 11 es_ES
dc.relation.senia 283818 es_ES
dc.identifier.eissn 1935-5149
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
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