Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Marta Montero Calderón"'
Publikováno v:
Agronomía Costarricense, Vol 40, Iss 1, Pp 51-64 (2016)
Se determinó el efecto de varias modifi-caciones en prácticas poscosecha del culantro coyote para exportación: sacudido manual de los rollos de culantro; sustitución de bandas de hule por gazas plásticas; uso del tensoactivo (TA, Vega-A-Kleen, 1
Externí odkaz:
https://doaj.org/article/131c313db1534620966f2ec484dec727
Publikováno v:
Agronomía Costarricense, Vol 38, Iss 1, Pp 207-214 (2014)
El objetivo de esta investigación fue estu - diar si el contenido de materia seca (CMS) de aguacate podría ser utilizado como un índice de cosecha adecuado en sustitución del contenido de aceite (CA) en aguacate Hass, cultivado en una zona de alt
Externí odkaz:
https://doaj.org/article/2d37093a2567467fb3f6b7b3f4855f2a
Because of its size, pineapple is widely commercialized as fresh-cut products. Changes in flavor, texture, and appearance throughout storage are generally linked to juice leakage and transpiration caused by cutting operations and mechanical bruising.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc7c2c037b55941cfd1f11581da31ee7
https://doi.org/10.1016/b978-0-12-804599-2.00040-5
https://doi.org/10.1016/b978-0-12-804599-2.00040-5
Publikováno v:
Edible Food Packaging ISBN: 9781315373171
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d95fe945034076579890b22d6416fcea
https://doi.org/10.1201/b19468-12
https://doi.org/10.1201/b19468-12
Publikováno v:
Tropical and Subtropical Fruits
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f103a3368b8cc476a7b8fbb951bfda4d
https://doi.org/10.1002/9781118324097.ch2
https://doi.org/10.1002/9781118324097.ch2
Publikováno v:
Journal of Food Science. 75:S506-S512
Physicochemical attributes, aroma profile, and odor contribution of pineapple flesh were studied for the top, middle, and bottom cross-sections cut along the central axis of Gold cultivar pineapple. Relationships between volatile and nonvolatile comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7f95bf6d8af4febf8e8ce4b0aeaad79
https://doi.org/10.1111/j.1750-3841.2010.01831.x
https://doi.org/10.1111/j.1750-3841.2010.01831.x
Publikováno v:
Journal of Food Engineering. 100:43-49
The application of HIPEF processing (35 kV/cm for 1727 μs using bipolar pulses of 4-μs at 188 Hz) on watermelon juice was evaluated as an alternative to conventional heat treatments (90 °C for 30 s or 90 s) in order to achieve better preservation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80c6ed97d7f97e6d5438434707dc39d2
https://doi.org/10.1016/j.jfoodeng.2010.03.025
https://doi.org/10.1016/j.jfoodeng.2010.03.025
Autor:
Marta Montero-Calderón, Ingrid Aguiló-Aguayo, María Alejandra Rojas-Graü, Olga Martín-Belloso, Robert Soliva-Fortuny
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:5042-5049
The effects of modified atmosphere packaging on volatile compound content and physicochemical and antioxidant attributes of Gold cultivar fresh-cut pineapples were assessed throughout storage at 5 degrees C. Fresh-cut pineapple pieces were packed und
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb3625026754a63dcd6509d3628b92f2
https://doi.org/10.1021/jf904585h
https://doi.org/10.1021/jf904585h
Publikováno v:
European Food Research and Technology. 230:675-686
Pineapple flesh cut from three cross sections along the central axis were used to determine mechanical response to compression, penetration, shear and extrusion forces, color and related enzymes activity, antioxidant properties and other quality attr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c28cea2db6eb1bb533b7a7a81f48f0b5
https://doi.org/10.1007/s00217-009-1207-9
https://doi.org/10.1007/s00217-009-1207-9
Publikováno v:
Postharvest Biology and Technology. 50:182-189
Influence of packaging conditions on fresh-cut ‘Gold’ pineapple shelf-life were studied during 20 d of storage at 5 °C. Fresh-cut fruit pieces were packed in polypropylene trays (PP) and wrapped with 64 μm polypropylene film under active (high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fee9fb8f6a1fb0f6afcd489df19cc84e
https://doi.org/10.1016/j.postharvbio.2008.03.014
https://doi.org/10.1016/j.postharvbio.2008.03.014