Exploració Articles publicats (Tecnologia dels Aliments) per data d'edició
Ara es mostren els elements 1-20 de 567
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Influencia del pH en la fotodescomposición de piridina
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 1985) -
Influencia del oxígeno disuelto, peróxido de hidrógeno y sales de hierro en la fotodescomposición de piridina
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 1989) -
Fotodescomposición de benomilo en solución acuosa
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 1996) -
Fotodescomposición de Tiabendazol en solución acuosa
(Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 1997) -
Estudio de la calidad del aceite de oliva virgen de la Denominación de Origen «Les Garrigues» (Lleida) durante la campaña 1995/96
(Consejo Superior de Investigaciones Científicas (Espanya), 1998)Departamento de Tecnología de Alimentos, Escuela Técnica Superior de Ingeniería Agraria, Universidad de Lleida. Centro UdL-IRTA. Avda. Alcalde Revira Roure, 177. 25198 Lleida, España. RESUMEN Estudio de la calidad del ... -
Relationships between volatile production, fruit quality, and sensory evaluation in granny smith apples stored in different controlled-atmosphere treatments by means of multivariate analysis
(American Chemical Society, 1999)Aroma compounds, quality parameters, and sensory evaluation of Granny Smith apples were analyzed after 3, 5, and 7 months of cold storage in three controlled-atmosphere (CA) treatments, in which oxygen and carbon dioxide ... -
Caracterización geográfica de los aceites de oliva vírgenes de la denominación de origen protegida ’Les Garrigues’ por su perfil de ácidos grasos
(Consejo Superior de Investigaciones Científicas (Espanya), 2001)Se ha analizado el perfil de ácidos grasos en 190 muestras de aceite de oliva virgen de la DOP Les Garrigues (Lleida) de tres campañas consecutivas (1995/96, 1996/97 y 1997/98). Se ha encontrado que la mayor variabilidad ... -
Beer consumption and changes in stability of human serum proteins
(American Chemical Society, 2001)The aim of this study was to evaluate the influence of beer consumption (BC) on the functional and structural properties of human serum proteins (HSP). Thirty-eight volunteers (after coronary bypass) were divided into two ... -
Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging
(American Chemical Society, 2001)The color and polyphenol oxidase (PPO) activity of fresh-cut Golden delicious apples were evaluated throughout cold storage under modified atmospheres. The shelf life of cut apples was extended to several weeks, especially ... -
Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples
(American Chemical Society, 2001)Dietary fibers, major phenolics, main minerals, and trace elements in persimmons and apples were analyzed and compared in order to choose a preferable fruit for an antiatherosclerotic diet. Fluorometry and atomic absorption ... -
Perspectivas del empleo del control biológico en post-cosecha de fruta
(Eumedia, 2002)Actualmente se estudian diversos métodos alternativos a los procedimientos habituales de control de plagas y enfermedades de la fruta en post-cosecha, algunos de los cuales se utilizan ya a nivel comercial, como el empleo ... -
Compuestos aromáticos y calidad de manzanas ‘Fuji’ durante su maduración en campo y posterior almacenamiento frigorífico
(Asociación Interprofesional para el Desarrollo Agrario, 2003)En el presente trabajo se estudian los compuestos aromáticos y la calidad en manzanas ' Fuji' (Nagafu 6) durante su maduración en campo y a lo largo de su almacenamiento. En campo, se realizaron 6 muestreos pre-cosecha. ... -
Tratamientos químicos en postcosecha de fruta
(Eumedia, 2003)Durante el periodo de conservación de algunas frutas se producen pérdidas que, en parte, se deben a la aparición de alteraciones fúngicas que provocan podredumbres. El sistema de control más extendido es el empleo de ... -
Relationships between volatile production, fruit quality and sensory evaluation of Fuji apples stored in different atmospheres by means of multivariate analysis
(Wiley, 2003)Aroma compounds, quality parameters and sensory characteristics of Fuji apples were analysed after 3, 5 and 7months of storage at 1 ◦C in normal air (AIR; 210 l m−3 O2/0.3 l m−3 CO2) and in controlled atmospheres with ... -
Volatile production, quality and aroma-related enzyme activities during maturation of ‘Fuji’ apples
(Elsevier, 2004)Production of volatile aroma compounds, and quality parameters, were monitored in relation to the activity of lipoxygenase, pyruvate decarboxylase, alcohol dehydrogenase and alcohol o-acyltransferase during maturation of ... -
Aroma volatile compounds of ‘Fuji’ apples in relation to harvest date and cold storage technology: A comparison of two seasons
(Elsevier, 2004)‘Fuji’ apples were harvested at two different dates, over two consecutive years (1999 and 2000), and stored under different atmosphere conditions: AIR (21 kPa O2 + 0.03 kPa CO2), SCA (3 kPa O2 + 2 kPa CO2) or ULO (1 kPa ... -
Characterization of Fuji apples from different harvest dates and storage conditions from measurements of volatiles by gas chromatography and electronic nose
(American Chemical Society, 2004)Volatile compounds in Fuji apples harvested at two different maturities were measured at harvest and after 5 and 7 months of cold storage (1 °C) in four different atmospheres. When the samples were characterized by both ... -
Evaluation of an electronic nose to assess fruit ripeness
(Institute of Electrical and Electronics Engineers (IEEE), 2005)The main goal of our study was to see whether an artificial olfactory system can be used as a nondestructive instrument to measure fruit maturity. In order to make an objective comparison, samples measured with our ... -
An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth
(Elsevier, 2005)Mould growth was modelled on fermented bakery product analogues (FBPA) of two different pH (4.5 and 5.5), different water activity (aw) levels (0.80–0.90) and potassium sorbate concentrations (0–0.3%) by using seven moulds ... -
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 ...