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Development of volatile fraction of fresh cut osmotically treated mango during cold storage

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Development of volatile fraction of fresh cut osmotically treated mango during cold storage

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Torres Oquendo, JD.; Chiralt, A.; Escriche Roberto, MI. (2012). Development of volatile fraction of fresh cut osmotically treated mango during cold storage. Food Chemistry. 130(4):921-927. doi:10.1016/j.foodchem.2011.08.012

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Title: Development of volatile fraction of fresh cut osmotically treated mango during cold storage
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN]The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric pressure ...[+]
Subjects: GC-MS , Mango , Minimally processed fruit , Osmotic dehydration , Volatile compounds , 1-butanol , Calcium lactate , Ethyl acetates , Fresh-cut , Minimal processing , Osmotic solutions , Osmotic treatment , Purge and trap , Sucrose solution , Vacuum impregnation , Vacuum pulse , Volatile fractions , Volatile profile , Atmospheric pressure , Calcium , Cold storage , Dehydration , Olefins , Sugar (sucrose) , Thermal desorption , Vacuum , Volatile organic compounds , Osmosis , Sucrose , Terpene , Volatile agent , Article , Food processing , Food storage , Mass fragmentography , Thermostability
Copyrigths: Cerrado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2011.08.012
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodchem.2011.08.012
Thanks:
The authors thank Ministerio de Ciencia y Tecnologia (AGL2004-01009/ALI Project) for the financial support given to this research.
Type: Artículo

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