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Listar por palabra clave "Conventional heating"

Mostrando ítems 1-5 de 5

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

Igual Ramo, Marta; García Martínez, Eva María; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Elsevier, 2011-04)

The effect of conventional and microwave pasteurization on the main flavonoids present in grapefruit juice and their stability throughout 2 months of refrigerated and frozen storage was evaluated. Individual flavonoids ...
Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage

Benlloch Tinoco, María; Kaulmann, Anouk; Corte-Real, Joana; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria; Bohn, Torsten (Elsevier, 2015-11)

[EN] The impact of microwave (1000 W – 340 s) and conventional heat (97 C – 30 s) pasteurisation and storage (4, 10, 22 C for up to 63 d) on total and individual carotenoids and chlorophylls in kiwifruit puree was ...
EFFECTS OF BLANCHING ON GRAPES (VITIS VINIFERA) AND CHANGES DURING STORAGE IN SYRUP

Carranza Concha, José; Camacho Vidal, Mª Mar; Martínez Navarrete, Nuria (Wiley, 2012-02)

This paper studies the effects of conventional and microwave blanching on grapes that are being processed for storage in syrup. An analysis was made of the blanching effects on macro- and micronutrients, as well as on color ...
Estudio de la cocción de carne y vegetales mediante calentamiento óhmico

Dimitrova Stoyanova, Anelia (Universitat Politècnica de València, 2023-10-05)

[ES] El calentamiento óhmico es una técnica novedosa en el procesado de alimentos. Existen algunas dificultades en la aplicación del calentamiento óhmico para sistemas sólido-líquido. Una de las dificultades que presenta ...
Quality and acceptability of microwave and conventionally pasteurized kiwifruit puree

Benlloch Tinoco, María; Igual Ramo, Marta; Salvador Alcaraz, Ana; Rodrigo Aliaga, María Dolores; Martínez Navarrete, Nuria (Springer Verlag (Germany), 2014-11)

[EN] The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional ...