Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ma Alejandra Rojas‐Graü"'
Autor:
Ma Alejandra Rojas‐Graü, Mª Isabel Hernando Hernando, Gemma Oms-Oliu, Robert Soliva-Fortuny, Laura Alandes González, Olga Martín-Belloso, Susana Fiszman, Isabel Pérez Munuera, Paula Varela
Publikováno v:
Postharvest Biology and Technology. 57:139-148
This review covers some recent advances for the maintenance of fresh-cut fruit quality with respect to the use of chemical compounds, including plant natural antimicrobials and antioxidants, as well as calcium salts for maintaining texture. It focuse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a0334f35eb322cb139ea23538fea9c9
https://doi.org/10.1016/j.postharvbio.2010.04.001
https://doi.org/10.1016/j.postharvbio.2010.04.001
Publikováno v:
Recercat. Dipósit de la Recerca de Catalunya
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Summary Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss in fresh-cut products. Now
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bb653b9fbfa30aaf2f7f2b3f164aa09
https://doi.org/10.1111/j.1365-2621.2009.01911.x
https://doi.org/10.1111/j.1365-2621.2009.01911.x
Autor:
Christian Larrigaudière, Y. Soria, Olga Martín-Belloso, Dolors Ubach, Ma Alejandra Rojas‐Graü
Publikováno v:
Journal of the Science of Food and Agriculture. 88:1770-1776
BACKGROUND:Although changes in the quality of fresh-cut products treated with chemical stabilisers have been extensively described in the literature, very little is known about the physiology of these products. This work aims to describe the physiolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e14b582c35c0f37f307a551906a63247
https://doi.org/10.1002/jsfa.3279
https://doi.org/10.1002/jsfa.3279
Autor:
Olga Martín-Belloso, Robert Soliva-Fortuny, Ma Alejandra Rojas‐Graü, Isabel Odriozola-Serrano
Regular intake of fruits and vegetables has been associated with lower incidences of several diseases. The chapter presents the main phytochemicals contributing to antioxidant potential of fruits and vegetables. The main chemical changes in these com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::100d13162a00136b86a058da90fb61ff
https://doi.org/10.1533/9780857090331.2.391
https://doi.org/10.1533/9780857090331.2.391
Publikováno v:
Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd971e898f5d8719acfb732e1d509d04
https://doi.org/10.1002/9780813809397.ch10
https://doi.org/10.1002/9780813809397.ch10