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Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

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Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts

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Gómez, F.; Igual Ramo, M.; Pagán Moreno, MJ.; Camacho Vidal, MM. (2013). Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts. CyTA - Journal of Food. 11(3):248-255. doi:10.1080/19476337.2012.730553

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81266

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Title: Changes in the microbiological and physicochemical quality during storage of osmotically dehydrated strawberry jam stabilized with plant extracts
Secondary Title: Cambios en la calidad microbiolo´gica y fisicoquı´mica durante el almacenamiento de mermelada de fresa deshidratada osmo´ticamente estabilizada con extractos vegetales
Author: Gómez, F Igual Ramo, Marta Pagán Moreno, Mª Jesús Camacho Vidal, Mª Mar
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] Antifungal properties of some plant extracts (pomegranate, rosemary, lemon and balsamic lemon) added in the elaboration of jam obtained from osmotically dehydrated strawberry were studied. Lemon extract exhibited the ...[+]


[ES] Se han estudiado las propiedades antifu´ngicas de algunos extractos de plantas (granada, romero, limo´n y limo´n balsa´mico) para su aplicacio´n en la elaboracio´n de mermelada obtenida con fresa osmo´ticamente ...[+]
Subjects: Strawberry jam , Osmotyc dehydration , Plant extract , MIcrobiology , Mermelada de fresa , Deshidratación osmótica , Extracto de planta , Microbiología
Copyrigths: Reserva de todos los derechos
Source:
CyTA - Journal of Food. (issn: 1947-6345 )
DOI: 10.1080/19476337.2012.730553
Publisher:
Taylor & Francis
Publisher version: http://doi.org/ 10.1080/19476337.2012.730553
Project ID:
Ministerio de Educación y Ciencia, Spain [AGL2005-05994]
Thanks:
The authors wish to thank the Spanish Ministerio de Educacion y Ciencia for the financial support given through Projects AGL 2005-05994. The proof-reading of this paper was funded by the Universidad Politecnica de Valencia, Spain.[+]
Type: Artículo

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