Browsing Tecnologia dels Aliments by Title
Now showing items 124-143 of 462
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Eating quality of 'Fuji' apples affected by a period of cold air after ULO storage.
(John Wiley & Sons, 2012-02-00)Over two subsequent seasons, emission of volatile compounds, consumer acceptability and quality parameters were analyzed in “Fuji” apples. In both seasons, apples were harvested at the same maturity stage and stored for ... -
Ecophysiological characterization of Aspergillus carbonarius, Aspergillus tubingensis and Aspergillus niger isolated from grapes in Spanish vineyards
(Elsevier, 2014-03-03)The aim of this study was to evaluate the diversity of black aspergilli isolated from berries from different agroclimatic regions of Spain. Growth characterization (in terms of temperature and water activity requirements) ... -
Edible coatings to incorporate active ingredients to freshcut fruits: a review
(Elsevier, 2009)Edible films and coatings are applied on many products to control moisture transfer, gas exchange or oxidation processes. One major advantage of using edible films and coatings is that several active ingredients can be ... -
Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears
(Elsevier, 2008)The effect of alginate-based (2%, w/v), pectin-based (2%, w/v) and gellan-based (0.5%, w/v) edible coatings containing N-acetylcysteine at 0.75% (w/v) and glutathione at 0.75% (w/v) on gas exchange, antioxidant properties, ... -
Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties
(Elsevier, 2015-05-01)Edible films including active ingredients can be used as an alternative to preserve food products. Essential oils (EOs) exhibit antimicrobial activity against pathogenic microorganisms but their low water solubility limits ... -
Efecto de levaduras antagónicas y bicarbonato de sodio sobre Penicillium expansum Link en dos variedades de manzana
(Universidad Autónoma Chapingo, 2009)El uso de fungicidas químicos para el control de Penicillium expansum Link en manzanas en poscosecha no es del todo aceptado, por lo que se trabaja con microorganismos antagónicos como las levaduras que al tener una ... -
Effect of 1-methylcyclopropene on the development of black mold disease and its potential effect on alternariol and alternariol monomethyl ether biosynthesis on tomatoes infected with Alternaria alternata
(Elsevier, 2016)Ethylene is a naturally produced plant regulator involved in several plant functions, such as regulation of fruit ripening. Inhibition of ethylene perception by using 1-methylcyclopropene (1-MCP) slows down the ripening ... -
Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruit
(Springer-Verlag, 2005-07)Some biochemical characteristics of Israeli Jaffa Star Ruby ( red) and blond grapefruits were defined using atomic absorption spectrometry, antioxidant tests and the protein electrophoretic technique. It was found that the ... -
Effect of calcium salts and antioxidant treatment on the storage quality of fresh-cut Conference pears
(Faculty of Agriculture and Natural Sciences, Department of Horticulture. Usak University, 2019-12-02)The use of calcium chloride and calcium lactate solutions has been shown to be a suitable alternative to chlorine in order to maintain the shelf-life of fresh-cut fruit and vegetables. The objective of this research was ... -
Effect of controlled atmospheres and shelf life period on concentrations of volatile substances released by 'Pink Lady' apples and on consumer acceptance
(Society of Chemical Industry; John Wiley & Sons, 2009)ACKGROUND: ‘Pink Lady®’ (Malus × domestica Borkh.) apples were harvested at commercial maturity and stored at 1 °C under either air or controlled atmosphere (CA) conditions (2.5 kPa O2: 3 kPa CO2 and 1 kPa O2: 2 kPa CO2) ... -
Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars
(CSIC, 2016)Efecto de la salazón en seco sobre el perfil de flavonoides y la capacidad antioxidante de cultivares Argelinos. En este estudio se investigó los cambios en el perfil de flavonoides y la capacidad antioxidante de cinco ... -
Effect of Equisetum arvense and Stevia rebaudiana extracts on growth and mycotoxin production by Aspergillus flavus and Fusarium verticillioides in maize seeds as affected by water activity
(Elsevier, 2012)Cereals are a very important part of the human and animal diets. However, agricultural products can be contaminated by moulds and their mycotoxins. Plant extracts, particularly those of Equisetum arvense and Stevia rebaudiana ... -
Effect of fruit maturity stage of orange on the wound response to Penicillium digitatum (pathogen) and P. expansum (non-host pathogen)
(International Society for Horticultural Science, 2014)Penicillium digitatum and P. expansum are postharvest necrotrophic fungi that require wounds to infect the fruit. Therefore, injuries caused during harvesting and postharvest handling provide an optimal locus for infection. ... -
Effect of fungal mycelia on the HPLC–UV and UV–vis spectrophotometric assessment of mycelium-bound epoxide hydrolase using glycidyl phenyl ether
(Elsevier, 2016)The use of mycelia as biocatalysts has technical and economic advantages. However, there are several difficulties in obtaining accurate results in mycelium-catalysed reactions. Firstly, sample extraction, indispensable ... -
Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages
(Springer Science, 2015-06-00)Prickly pear beverages prepared with 10 % peel and 90 % pulp (Cristal and Rojo San Martin varieties) either with (A) or without (N) the incorporation of acids and antimicrobials (0.3 g sodium benzoate, 0.15 g sodium sorbate, ... -
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
(Elsevier, 2012)High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. The present work evaluated the effect of HPH on the rheological ... -
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
(Elsevier, 2013)High pressure homogenization (HPH) is a non-thermal technology that has been proposed as a partial or total substitute for the thermal processing of food. Although its effect on microbial inactivation has been widely ... -
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
(Elsevier, 2012)High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, there ... -
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule
(Elsevier, 2013)High pressure homogenization (HPH) is a non-thermal technology which has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been widely studied, ... -
Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum
(SAGE Publications, 2018)Moderate intensity pulse electric fields were applied in plum with the aim to increase bioactive compounds content of the fruit, while high-hydrostatic pressure was applied to preserve the purées. High-hydrostatic pressure ...