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Mostrando ítems 1-12 de 12

Application of MOOSY32 eNose to assess the Effects of Some Post Harvest Treatments on the Quality of "Salustiana" Orange Juice

Cupane, M.; Pelegrí Sebastiá, José; Climent, E.; Guarrasi, Valeria; Sogorb Devesa, Tomás C.; Germana, M. A. (OMICS International, 2015-10-17)

A new prototype of Electronic Nose instrument, Multisensory Odor Olfactory System MOOSY32, with a processing method based on a multivariate classification analysis was used to assess different postharvest and storage ...
Cartografiado de QTL y genes candidatos asociados a metabolitos determinantes de la calidad de fruto en melocotón

Sánchez, Gerardo (Universitat Politècnica de València, 2013-12-16)

Tradicionalmente los programas de mejora del melocotón (Prunus persica (L.) Batsch) se centraron fundamentalmente en la obtención de genotipos elite de alta productividad, resistentes a plagas y patógenos, adaptados a ...
Changes in cocoa properties induced by the alkalization process: A review

Valverde-Garcia, Damián; Pérez-Esteve, Édgar; Barat Baviera, José Manuel (Blackwell Publishing, 2020-07)

[EN] Alkalization, also known as "Dutching," is an optional, but very useful, step taken in the production chain of cocoa to darken its color, modify its taste, and increase natural cocoa solubility. Over the years, various ...
Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps)

Piqueras Fiszman, Betina; Spence, Charles (ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2011)

[EN] We report a study designed to investigate consumers' crossmodal associations between the color of packaging and flavor varieties in crisps (potato chips). This product category was chosen because of the long-established ...
Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions

Sultana, A.; Zhu, J.; Yoshii, H. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried ...
Exploring implicit and explicit crossmodal colour–flavour correspondences in product packaging

Piqueras Fiszman, Betina; Velasco, Carlos; Spence, Charles (Elsevier, 2012-09)

We report a study designed to investigate consumers' crossmodal associations between the colour of product packaging and flavour varieties in crisps (potato chips) among Colombian and British consumers, using two methods. ...
Hybridization in peppers (Capsicum sp.) to improve the volatile composition in fully ripe fruits: effect of parent combination and fruit tissue

Moreno Peris, Estela; Cortés Olmos, Carles; Díez-Díaz, Mónica; González-Más, M. Carmen; de Luis-Margarit, Ana; Fita, Ana; Rodríguez Burruezo, Adrián (MDPI, 2020-05)

[EN] Capsicumpeppers (Capsicumspp.), especiallyC. annuumL., are one of the most important vegetables and spices in the world and their fruits are used in a range of food dishes, to provide aroma and flavor. Pungency has ...
Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit

Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Dominguez, E.; Ortolá Ortolá, Mª Dolores; Tarrazo Morell, José (Elsevier, 2011-09-15)

The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application ...
Melon Landraces of India: Contributions and Importance

Dhillon, Narinder P.S.; Monforte Gilabert, Antonio José; Pitrat, Michel; Pandey, Sudhakar; Singh, Praveen Kumar; Reitsma, Kathleen R.; Garcia Mas, Jordi; Sharma, Abhishek; McCreight, James D. (Wiley, 2012)

[EN] Indian melon ( Cucumis melo L.) landraces comprise a wealth of genetic diversity that has been exploited over the millennia by farmers arid over the last century by scientifically trained plant scientists in the ...
Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Benedito Fort, José Javier; Cambero, M. I.; Ortuño Cases, Carmen; Cabeza, M. C.; Ordoñez, J. A.; De la Hoz, L. (Elsevier, 2011-03)

[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...
NON-SMOKY GLYCOSIDE GLYCOSYL TRANSFERASE prevents the release of smoky aroma from Tomato Fruit

Tikunov, Y.M; Molthoff, Jos; De vos, R.C.H; Beekwilder, J; Van Houwelingen, A; Van der Hooft, Justin J. J.; Nijenhuis-de Vries, Mariska; Labrie, C.W; Verkerke, W; Van de Geest, H; Viquez Zamora, Marcela; Presa Castro, Silvia; Rambla Nebot, Jose Luis; Granell Richart, Antonio; Hall, R.D; Bovy, Arnaud G. (American Society of Plant Biologists, 2013-08)

[EN] Phenylpropanoid volatiles are responsible for the key tomato fruit (Solanum lycopersicum) aroma attribute termed "smoky." Release of these volatiles from their glycosylated precursors, rather than their biosynthesis, ...
Sensory expectations from aesthetic perceptions of coffee beverages presented in different mugs

Corona, Violeta; Vargas de la Cruz, Ivette; Lujan-Moreno, Gustavo A.; Albors Garrigós, José; García-Segovia, Purificación; Rojas, Omar G. (Taylor & Francis, 2022-05)

[EN] The present work examined how the esthetic impression caused by a specific mug selection seems to influence the expected flavor elicited by a coffee beverage. Participants from Mexico viewed online photographs of ...