Výsledky vyhledávání - "I. Capotorto"

Volatile, quality and olfactory profiles of fresh-cut polignano carrots stored in air or in passive modified atmospheres

Autor: R. Cozzolino, B. De Giulio, M.P. Pellicano, B. Pace I. Capotorto, A. Martignetti, M. D'Agresti, C. Laurino, M. Cefola

Publikováno v: Lebensmittel-Wissenschaft + Technologie (2020).
info:cnr-pdr/source/autori:R. Cozzolino, B. De Giulio, M.P. Pellicano, B. Pace I. Capotorto, A. Martignetti, M. D'Agresti, C. Laurino, M. Cefola/titolo:Volatile, quality and olfactory profiles of fresh-cut polignano carrots stored in air or in passive modified atmospheres/doi:/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2020/pagina_da:/pagina_a:/intervallo_pagine:/volume

Volatile organic compounds (VOCs), quality attributes (respiration activity, total phenols and antioxidant activity) and olfactory profile by electronic nose of fresh-cut orange and purple Polignano carrots stored in Air or passive modified atmospher

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::e7c9e9568218fc9f892c46f4c1aa0f85
http://www.cnr.it/prodotto/i/434872

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Physico-chemical parameters to predict microbiological and sensory quality aspects of baby lettuce leaves

Autor: M. Di Biase, B. Pace, M. L. Amodio, Francesca Valerio, M. Cefola, G. Colelli, I. Capotorto, Paola Lavermicocca

Publikováno v: V International Symposium on Applications of Modelling as an Innovative Technology in the Horticultural Supply Chain, pp. 249–256, Wageningen (The Netherlands), October 11, 2015
info:cnr-pdr/source/autori:Maria Cefola, Bernardo Pace, Imperatrice Capotorto, Mariaelena Di Biase, Maria Luisa Amodio, Giancarlo Colelli, Paola Lavermicocca, Francesca Valerio./congresso_nome:V International Symposium on Applications of Modelling as an Innovative Technology in the Horticultural Supply Chain/congresso_luogo:Wageningen (The Netherlands)/congresso_data:October 11, 2015/anno:2017/pagina_da:249/pagina_a:256/intervallo_pagine:249–256

Baby lettuce leaves are generally produced for the unwashed ready-to-eat market. The aim of this research was to predict sensory and microbiological aspects of this product based on physicochemical properties during storage at 4 and 10°C. Products w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dd1611fc7ca2802943ceeee572ac207
https://doi.org/10.17660/actahortic.2017.1154.33

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Evaluation of quality, phenolic and carotenoid composition of fresh-cut purple polignano carrots stored in modified atmosphere

Autor: Virginia Carbone, Maria Cefola, Bernardo Pace, I. Capotorto, Paola Minasi, Nicola Montemurro

Publikováno v: Journal of food composition and analysis
(2019). doi:10.1016/j.jfca.2019.103363
info:cnr-pdr/source/autori:Pace B., Capotorto I., Cefola M., Minasi P., Montemurro N., Carbone V/titolo:Evaluation of quality, phenolic and carotenoid composition of fresh-cut purple polignano carrots stored in modified atmosphere/doi:10.1016%2Fj.jfca.2019.103363/rivista:Journal of food composition and analysis (Print)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume

Purple Polignano carrot is a traditional Italian landrace cultivated in Apulia region rich in antioxidants and with a high nutritional value. On the other hand, these carrots showed a high perishability. The postharvest behaviour of fresh-cut purple

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9584789aefb11464e0a182d2eebdc3e2
http://www.cnr.it/prodotto/i/410055

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Volatile, quality and olfactory profiles of fresh-cut polignano carrots stored in air or in passive modified atmospheres

Autor: Bernardo Pace, Maria Cefola, Carmine Laurino, Mario Paolo Pellicano, Rosaria Cozzolino, M. D'Agresti, Antonella Martignetti, B. De Giulio, I. Capotorto

Publikováno v: LWT. 137:110408

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a0544c2ef9332340116b4b14de81b185
https://doi.org/10.1016/j.lwt.2020.110408

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High CO2 short-term treatment to preserve quality and volatiles profile of fresh-cut artichokes during cold storage

Autor: Vincenzo Lippolis, Bernardo Pace, I. Capotorto, V. Innamorato, Maria Cefola, Antonio Logrieco, Francesco Longobardi, Salvatore Cervellieri

Publikováno v: Postharvest biology and technology
(2019). doi:10.1016/j.postharvbio.2019.111056
info:cnr-pdr/source/autori:I. Capotorto, V. Innamorato, M. Cefola, S. Cervellieri, V. Lippolis, F. Longobardi, A.F. Logrieco, B. Pace/titolo:High CO2 short-term treatment to preserve quality and volatiles profile of fresh-cut artichokes during cold storage/doi:10.1016%2Fj.postharvbio.2019.111056/rivista:Postharvest biology and technology (Print)/anno:2019/pagina_da:/pagina_a:/intervallo_pagine:/volume

In this research paper fresh-cut artichokes were treated for 48 h at 0 °C with different CO2 concentration (CO2-10%, CO2-20%, CO2-30%, CO2-40%, AIR) and then stored for 7 d at 5 °C in air. High CO2 short-term treatment until 30% reduced respiration

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9752f28e2815510e1c56e19d1872b3ca
https://doi.org/10.1016/j.postharvbio.2019.111056

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