Zobrazeno 1 - 10
of 123
pro vyhledávání: '"Germán A. GIRALDO"'
Publikováno v:
Temas Agrarios, Vol 17, Iss 2, Pp 66-76 (2012)
The mango is one of the most important fruit from the commercial point of view because to its excellent sensory characteristics can get a number of products, including pulp. The aim of this work was to study the action of pectinase on stabilizing the
Externí odkaz:
https://doaj.org/article/b4bdad305a854c0aba7220f75ea80db2
Publikováno v:
Revista Colombiana de Química, Vol 39, Iss 1, Pp 61-72 (2010)
Se evaluó el perfil de compuestos volátiles del mango (Mangifera indica L. Var. Tommy Atkins) al ser tratado con la combinación de los métodos de deshidratación osmótica con o sin pulso de vacío (DOPV y DO) y con secado por aire caliente o con
Externí odkaz:
https://doaj.org/article/66f0059c83f949f1ac0310ae7f74423e
Publikováno v:
Vitae, Vol 13, Iss 2, Pp 13-19 (2006)
La postcosecha del banano se acompaña de múltiples reacciones enzimáticas, causantes de la degradación de almidones y clorofila, de la síntesis de azúcares y carotenos, y de los cambios en la acidez, ablandamiento de tejidos y pardeamiento enzi
Externí odkaz:
https://doaj.org/article/4059c6b3e3584518ac562b795eff25c6
Publikováno v:
Vitae, Vol 12, Iss 2, Pp 05-12 (2005)
En este trabajo la deshidratación osmótica (DO) y el secado con aire caliente se combinan para producir mango cristalizado conservando las propiedades organolépticas de la fruta fresca. El mango se procesa en cilindros de 1.5cm de diámetro por 2c
Externí odkaz:
https://doaj.org/article/fcf8596442394c1ea488c8244c527966
Publikováno v:
Vitae, Vol 13, Iss 2 (2009)
The post harvest of banana is accompanied by multiple enzymatic reactions, which cause the degradation of starches and chlorophyll, the synthesis of sugars and carotenes, changes in the acidity, tissue softening and enzymatic browning. This browning
Externí odkaz:
https://doaj.org/article/95a7f5a8534c409d9df5b918829d7ee2
Autor:
Germán A. GIRALDO G.
Publikováno v:
Vitae, Vol 13, Iss 2 (2009)
There has been an outstanding growth in the consumption of barely processed food (BPF) in developed countries, particularly packed fruit and vegetables. The most common treatments for BPF are peeling, cutting, and sometimes enriching with nutritional
Externí odkaz:
https://doaj.org/article/38b2a6c4589949c6a46296c40e934fd2
Publikováno v:
Vitae, Vol 11, Iss 2 (2009)
Externí odkaz:
https://doaj.org/article/b20f9b9ed4c94fa7bd9339b451f11d2a
Publikováno v:
Vitae, Vol 12, Iss 2 (2009)
In this work, osmotic dehydration (OD) and air drying (AD) are combined in order to produce crystallized mango keeping the organoleptic properties of the fresh fruit. Mango fruits are cut into cylinders of 1.5cm diameter and 2cm height; they are osmo
Externí odkaz:
https://doaj.org/article/f92491d4b21d4299b810d82277802054
Publikováno v:
Vitae, Vol 12, Iss 1 (2009)
This study is performed on blackberry and uchuva pieces of hemispheric geometry undergoing osmotic dehydration in sucrose solutions of 25, 35, 45, 55 and 65°Brix, at room temperature. These processes are carried out at atmospheric pressure with or w
Externí odkaz:
https://doaj.org/article/999612516da5423b805e8e2e75850e4c
Publikováno v:
Vitae, Vol 10, Iss 1 (2009)
Externí odkaz:
https://doaj.org/article/768b6747baa84301a922c15dbcbfc558