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Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear

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Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear

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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 Reserva de todos los derechos 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 Cerrado 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


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