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Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

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Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

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Benlloch Tinoco, M.; Varela Tomasco, PA.; Salvador Alcaraz, A.; Martínez Navarrete, N. (2012). Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree. Food and Bioprocess Technology. 5(8):3021-3031. doi:10.1007/s11947-011-0652-1

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75845

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Title: Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among ...[+]
Subjects: Colour , Consistency , Descriptive sensory assessment , Kiwifruit , Microwaves , Taste , Descriptors , Expert panels , Flow distance , High-power , Instrumental analysis , Instrumental measurements , Instrumental parameters , Kiwifruits , Microwave power , Microwave processing , Physicochemical characteristics , Sensory characteristics , Soluble solids , Visual consistency , Visual perception , Whiteness Index , Instruments , Quality control , Viscosity , Color , Actinidia deliciosa
Copyrigths: Reserva de todos los derechos
Source:
Food and Bioprocess Technology. (issn: 1935-5130 )
DOI: 10.1007/s11947-011-0652-1
Publisher:
Springer Verlag (Germany)
Publisher version: https://dx.doi.org/10.1007/s11947-011-0652-1
Thanks:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded ...[+]
Type: Artículo

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