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Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree

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Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree

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Benlloch Tinoco, M.; Igual Ramo, M.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2015). Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree. Food Control. 50:620-629. doi:10.1016/j.foodcont.2014.10.006

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77469

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Title: Superiority of microwaves over conventional heating to preserve shelf-life and quality 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
Issued date:
Abstract:
[EN] The effect of both microwave (1000 W-340 s) and conventional heating (97 degrees C-30 s) on the quality and shelf-life of kiwifruit puree was investigated. The growth of microorganisms and the evolution of enzyme ...[+]
Subjects: Microorganism spoilage , Listeria monocytogenes , Enzymes , Bioactive compounds , Antioxidant activity
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Control. (issn: 0956-7135 ) (eissn: 1873-7129 )
DOI: 10.1016/j.foodcont.2014.10.006
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodcont.2014.10.006
Thanks:
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Projects AGL 2010-22176 and AGL 2010-22206-C02-01 and the Generalitat Valenciana for the Grant awarded to the author ...[+]
Type: Artículo

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