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dc.contributor.author | Perez-Cabrera, L. | es_ES |
dc.contributor.author | Cháfer Nácher, María Teresa | es_ES |
dc.contributor.author | Chiralt, A. | es_ES |
dc.contributor.author | González Martínez, María Consuelo | es_ES |
dc.date.accessioned | 2018-03-18T05:15:41Z | |
dc.date.available | 2018-03-18T05:15:41Z | |
dc.date.issued | 2011 | es_ES |
dc.identifier.issn | 0023-6438 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/99490 | |
dc.description.abstract | [EN] Different isotonic solutions containing antibrowning compounds (EDTA, 4-hexylresorcinol, citrate and ascorbate), combined or not with calcium lactate, were applied to minimally processed (MP) pear samples (cv. Blanquilla) by using the vacuum impregnation (VI) technique in order to reduce enzymatic browning. Vacuum impregnated samples were packaged and colour, mechanical properties, development of respiration gases and volatiles in the package headspace and microbial counts were monitored throughout storage at 4 degrees C. VI treatments with ascorbate solutions and calcium lactate were the most effective to extending the shelf life of MP pear. These treatments caused fewer changes in colour, mechanical properties and volatile composition and slowed microbial growth. Calcium lactate led to a better preservation in terms of mechanical parameters but had minor effects on colour development during cold storage. (C) 2011 Elsevier Ltd. All rights reserved. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | LWT - Food Science and Technology | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Vacuum impregnation | es_ES |
dc.subject | Shelf life | es_ES |
dc.subject | Blanquilla variety | es_ES |
dc.subject | Colour | es_ES |
dc.subject | Microbiological stability | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.lwt.2011.04.007 | 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.description.bibliographicCitation | Perez-Cabrera, L.; Cháfer Nácher, MT.; Chiralt, A.; González Martínez, MC. (2011). Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear. LWT - Food Science and Technology. 44(10):2273-2280. doi:10.1016/j.lwt.2011.04.007 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://doi.org/10.1016/j.lwt.2011.04.007 | es_ES |
dc.description.upvformatpinicio | 2273 | es_ES |
dc.description.upvformatpfin | 2280 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 44 | es_ES |
dc.description.issue | 10 | es_ES |
dc.relation.pasarela | S\193498 | es_ES |