Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Michele Morbarigazzi"'
Autor:
Maria Paciulli, Ilce Gabriela Medina Meza, Massimiliano Rinaldi, Tommaso Ganino, Alessandro Pugliese, Margherita Rodolfi, Davide Barbanti, Michele Morbarigazzi, Emma Chiavaro
Publikováno v:
Foods, Vol 8, Iss 7, p 272 (2019)
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pre
Externí odkaz:
https://doaj.org/article/78f0f47154a0464285c90e464239a81b
Autor:
Michele Morbarigazzi, Maria Paciulli, Tommaso Ganino, Margherita Rodolfi, Massimiliano Rinaldi, Ilce Gabriela Medina Meza, Emma Chiavaro
Publikováno v:
European Food Research and Technology. 247:475-484
In response to the market demand for low processed vegetables, high-pressure treatments (400,600 MPa; 1,5 min) were applied on zucchini slices and compared to a traditional blanching treatment. Histological observations, texture and color analysis, p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5273848d5dc306a3a8599f93f905f0b6
https://doi.org/10.1007/s00217-020-03640-7
https://doi.org/10.1007/s00217-020-03640-7
Autor:
Maria Paciulli, Michele Morbarigazzi, Tommaso Ganino, Margherita Rodolfi, Emma Chiavaro, Massimiliano Rinaldi
Publikováno v:
Food Chemistry. 274:281-290
The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a54cb0b5a7da9ebf8a120480ec16dbf
https://doi.org/10.1016/j.foodchem.2018.09.021
https://doi.org/10.1016/j.foodchem.2018.09.021
Autor:
Michele Morbarigazzi, Ilce Gabriela Medina Meza, Maria Paciulli, Davide Barbanti, Massimiliano Rinaldi, Emma Chiavaro, Tommaso Ganino, Margherita Rodolfi, Alessandro Pugliese
Publikováno v:
Foods, Vol 8, Iss 7, p 272 (2019)
Foods
Volume 8
Issue 7
Foods
Volume 8
Issue 7
The use of high pressure on fruits and vegetables is today widely studied as an alternative to the traditional thermal preservation techniques, with the aim of better preserving nutritional and organoleptic properties. The use of high hydrostatic pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c13284828f4d725a84516f750952a9a
https://doi.org/10.3390/foods8070272
https://doi.org/10.3390/foods8070272