Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ana Bermejo-Prada"'
Autor:
Marc Hendrickx, Ana Bermejo-Prada, Laura Otero, Ann Van Loey, Ken Houben, Sandy Van Buggenhout
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
© 2014 Elsevier Ltd. Despite high-pressure (HP) processed avocado products are nowadays commercialized, there is no information about the effect of pressure on avocado polygalacturonase (PG) yet. In the present study, PG inactivation kinetics in cru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f38bc63f0a34901144bf0435f4d18210
https://doi.org/10.1016/j.ifset.2014.05.005
https://doi.org/10.1016/j.ifset.2014.05.005
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Preliminary studies at lab-scale have shown that hyperbaric storage at room temperature (HS-RT) allows preserving safety and quality of perishable foods for at least 15 days at moderate pressures (below 250 MPa). However, it is unclear whether this n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10193ab1e101ed26543a78718013d2f4
http://hdl.handle.net/10261/171388
http://hdl.handle.net/10261/171388
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Hyperbaric storage at room temperature (HS-RT) has recently been proposed as a potential alternative to refrigeration for food preservation. However, there are still very few data about the effects of HS-RT conditions on food microbiota during and af
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86111a905d24a2e218b8f92087d64494
http://hdl.handle.net/10261/135644
http://hdl.handle.net/10261/135644
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Hyperbaric storage at room temperature was evaluated as a new food preservation method. To do that, strawberry juices maintained at different pressure levels (0.1, 25, 100 or 220 MPa) and 20°C for 15 days were compared to raw and thermally pasteuriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab61c91acd241264591d8e13471ebadb
https://doi.org/10.1016/j.ifset.2012.02.005
https://doi.org/10.1016/j.ifset.2012.02.005
Autor:
Laura Otero, Ana Bermejo-Prada
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
© 2015 Elsevier Ltd. All rights reserved. Recent studies show that hyperbaric storage at room temperature (HS-RT) could be an interesting method for food preservation. In this paper, the effect of HS-RT on color degradation was evaluated in strawber
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc681b7e7894cbc9c60cea0f4e713ce5
http://hdl.handle.net/10261/125462
http://hdl.handle.net/10261/125462
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The effect of hyperbaric storage at room temperature on the volatile profile of raw strawberry juice was evaluated. To do so, volatile profiles of strawberry juices maintained at 20°C and different pressure levels (0.1, 50, and 200MPa) for 15 days w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e407cbb5cc376440e692dff6fad53c9c
http://hdl.handle.net/10261/114904
http://hdl.handle.net/10261/114904
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Hyperbaric storage at room temperature (HS-RT) has been lately proposed as a promising technology for food preservation. In this paper, the effect of HS-RT on pectin methylesterase (PME) activity and viscosity decay was evaluated in strawberry juice.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80febcb2d18a2d5f5dabcb358a64e933
http://hdl.handle.net/10261/133463
http://hdl.handle.net/10261/133463