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Washing of cut persimmon with thyme or lemon essential oils

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Washing of cut persimmon with thyme or lemon essential oils

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Nombre: Almela;Castelló;T ...
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dc.contributor.author Almela Camañas, Celia es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.contributor.author Tarrazo Morell, José es_ES
dc.contributor.author Ortolá Ortolá, Mª Dolores es_ES
dc.date.accessioned 2016-12-14T14:20:52Z
dc.date.available 2016-12-14T14:20:52Z
dc.date.issued 2013
dc.identifier.issn 1082-0132
dc.identifier.uri http://hdl.handle.net/10251/75204
dc.description.abstract The aim of this study was to develop a minimally processed persimmon product by applying different con- centrations of thyme essential oil or lemon essential oil on the product in order to increase its shelf life. Essential oils were applied on cut persimmon in a preliminary stage of immersion, and the samples were then stored at 4 C for seven days. Moisture content, soluble solids content, antioxidant capacity, total phenols, pH, optical and mechanical properties and microbiology counts were periodically analysed. Noteworthy was that the application of thyme essential oil in the washing stage improved the preservation of the fruits colour. All samples would be considered safe according to microbiology requirements and based on the period of study, regardless of the type of essential oil applied es_ES
dc.language Inglés es_ES
dc.publisher Sage es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Persimmon es_ES
dc.subject Thyme essential oil (TEO) es_ES
dc.subject Lemon essential oil (LEO) es_ES
dc.subject Washing stage es_ES
dc.subject Shelf life es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Washing of cut persimmon with thyme or lemon essential oils es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/1082013213495865
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Almela Camañas, C.; Castelló Gómez, ML.; Tarrazo Morell, J.; Ortolá Ortolá, MD. (2013). Washing of cut persimmon with thyme or lemon essential oils. Food Science and Technology International. 20(8):557-565. doi:10.1177/1082013213495865 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1177/1082013213495865 es_ES
dc.description.upvformatpinicio 557 es_ES
dc.description.upvformatpfin 565 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 20 es_ES
dc.description.issue 8 es_ES
dc.relation.senia 255196 es_ES
dc.identifier.eissn 1532-1738
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