Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 57-76 of 462
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Candida sake CPA-1 and other biologically-based products as potential control strategies to reduce sour rot of grapes
(The Society for Applied Microbiology, 2013)Sour rot of grapes is becoming increasingly important disease in many winegrowing regions, while consistent chemical or biological control has not been reported. Authors evaluated relative incidence and severity of sour ... -
Caracterización funcional de almidones nativos obtenidos de papas (Solanum phureja) nativas peruanas
(Universidad Nacional de Trujillo, 2015)Existen muchas variedades de papas nativas cultivadas en diferentes localidades del Perú, generalmente para el auto consumo del agricultor. Sin embargo, la posibilidad de su uso comercial ha originado este trabajo con el ... -
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 ... -
Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
(Elsevier, 2009)The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 ls of overall treatment time with bipolar pulses of 4-ls at 100 Hz) and heat pasteurisation (90 C for 30 s or 60 s) on carotenoids ... -
Cell wall metabolism in cold-stored 'Somerset' sweet cherry fruit
(International Society for Horticultural Science (ISHS), 2017)'Somerset' is a dark-red, sweet cherry (Prunus avium L.) cultivar displaying remarkable firmness levels, with concomitantly longer shelf-life potential in comparison to other varieties. It is generally accepted that fruit ... -
Changes in bioactive composition of fresh-cut strawberries stored under superatmospheric oxygen, low-oxygen or passive atmospheres
(Elsevier, 2010)The effect of different modified atmosphere packaging conditions (2.5 kPa O2 + 7 kPa CO2, 10 kPa O2 + 5 kPa CO2, 21 kPa O2, 60 kPa O2 and 80 kPa O2) on the antioxidant properties of fresh-cut strawberries was investigated. ... -
Changes in bioactive compounds concentration and physicochemical properties of mango smoothies treated by ultrasound
(Academia Mexicana de Investigación y Docencia en Ingeniería Química, A.C., 2018)Mango smoothies prepared with whole milk (WM-MS) or soymilk (SM-MS) were processed by ultrasound (400 W, 24 kHz, 100 µm amplitude for 20 min at 35 and 55 °C) in order to evaluate the effects on physicochemical parameters ... -
Changes in biosynthesis of aroma volatile compounds during on-tree maturation of ‘Pink Lady®’ apples
(Elsevier, 2008)The production of aroma volatile compounds and standard quality attributes, in addition to lipoxygenase (LOX), hydroperoxide lyase (HPL), pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH) and alcohol o-acyltransferase ... -
Changes in quality and maturity of ‘Duke’ and ‘Brigitta’ blueberries during fruit development: postharvest implications
(International Society for Horticultural Science (ISHS), 2018)Fresh Chilean blueberries take in average 20-50 days to reach overseas markets, so a better knowledge of their postharvest behavior would help maintaining their quality for longer periods. Quality of highbush blueberries ... -
Changes in the quality and antioxidant properties of fresh-cut melontreated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storage
(Elsevier B.V., 2016)The strain CPA-7 of Pseudomonas graminis, isolated from apple by our group, was reported to reduce the population of foodborne pathogens in minimally processed fruit. The aim of this work was to investigate its effect on ... -
Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields
(Wiley, 2009)The effects pulse frequency (50–250 Hz), pulse width (1.0–7.0 ls) and polarity (monopolar or bipolar) of high-intensity pulsed electric field treatments (35 kV cm)1 and 1000 ls) on viscosity and the pectin methylesterase ... -
Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice
(American Chemical Society, 2013)The aim of this research was to evaluate the influence of an in vitro gastrointestinal digestion on the stability and bioaccessibility of vitamin C, phenolic compounds, and carotenoids, as well as the antioxidant activity ... -
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments
(Elsevier, 2008)The effect of high intensity pulsed electric fields (HIPEF) processing (35 kV/cm for 1500 μs in bipolar 4-μs pulses at 100 Hz, with an energy density of 8269 kJ/L) on the main bioactive compounds and antioxidant capacity ... -
Characterisation of H2O2 production to study compatible and non-host pathogen interactions in orange and apple fruit at different maturity stages.
(Elsevier, 2015)Penicillium digitatum and Penicillium expansum are the main postharvest pathogens of orange and applefruit, respectively. These wound pathogens can infect through injuries caused during harvest and posthar-vest handling, ... -
Characterisation of phenolic compounds in processed fibres from the juice industry
(Elsevier, 2015)The content of phenolic compounds was determined in nine industrially processed fibres derived from the juice industry. Apple, peach, and pear as non-citrus fruit fibres were examined, as well as orange peel and flesh, ... -
Characterization of cuticle composition after cold storage of "Celeste" and "Somerset" sweet cherry fruit
(American Chemical Society, 2014-08-04)Cuticle composition and structure may be relevant factors affecting the storage potential of fruits, but very few studies have analyzed fruit cuticle composition from a postharvest perspective. In this work, the chemical ... -
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 ... -
Characterizing the proteome and oxi-proteome of apple in response to a compatible (Penicillium expansum) and a non-host (P. digitatum) pathogen.
(Elsevier, 2015)Apples are subjected to both abiotic and biotic stresses during the postharvest period, which lead to large economic losses worldwide. To obtain biochemical insights into apple defense response, we monitored the protein ... -
Chitosan/tripolyphosphate nanoaggregates enhance the antibrowning effect of ascorbic acid on mushroom slices
(Elsevier, 2019-06-24)Enzymatic browning is the main deleterious phenomenon affecting the quality of minimally processed mushrooms. Nano-encapsulation of antibrowning agents provides a new strategy to prevent discoloration in minimally processed ... -
Cold storage conditions affect the persistence of diphenylamine, folpet and imazalil residues in 'Pink Lady®' apples.
(Elsevier, 2009)'Pink Lady®' apples (Malus domestica) fruit were harvested at commercial maturity treated with three different agrochemical products, and stored at 1 °C under either air or controlled atmosphere conditions (2.5 kPa O2 + 3 ...