Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 494-502 of 502
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Validation of dried blood spot cards to determine apple phenolic metabolites in human blood and plasma after an acute intake of red-fleshed apple snack
(Wiley, 2018)Scope: The application of dried blood spot (DBS) cards for the study in human blood of dietary polyphenol bioavailability has been poorly studied. Methods and results: An analytical method based on blood sampling with DBS ... -
Variation in the impact of stem scar and cuticle on water loss in highbush blueberry fruit argue for the use of water permeance as a selection criterion in breeding
(Elsevier, 2017)The role of fruit scar on water loss from fresh harvested, fully blue highbush blueberry (Vaccinium corymbosum L.) fruit was studied on three germplasm lines from each of three half-sib families at University of Talca, ... -
Virgin olive oil enriched with its own phenolic compounds or complemented with thyme improves endothelial function: The potential role of plasmatic fat-soluble vitamins. A double blind, randomized, controlled, cross-over clinical trial
(Elsevier, 2017)The aim of the present study was to assess whether different functional virgin olive oils (FVOOs) with varying phenolic compounds (PC) could protect the plasmatic fat-soluble vitamins, which in turn could improve the ... -
Viscoelastic properties of tomato juice
(Elsevier, 2011)Tomato is one of the most important vegetables for the food industry. Rheological characterization of tomato products is important for products, equipments and unit operations design and evaluation. It is necessary for ... -
Volatile compound emissions and sensory attributes of 'Big Top' nectarine and 'Early Rich' peach fruit in response to a pre-storage treatment before cold storage and subsequent shelf-life
(Elsevier, 2013-06-18)Pre-storage at 20 °C before cold storage was used to improve volatile compound emissions of"Big Top" nectarine and"Early Rich" peach fruit without negatively affecting quality measures and sensory attributes. Commercially ... -
Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices
(Wiley, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV cm−1 for 1500 μs, using 4 μs bipolar pulses at 100 Hz) on the production of volatile compounds and flavour-related enzymes in tomato juice were ... -
Volatile ester-synthesising capacity in 'Tardibelle' peach fruit in response to controlled atmosphere and 1-MCP treatment
(Elsevier, 2010)Peach fruit is highly perishable, which drastically restricts storage potential and marketing possibilities. Although aroma is a very important attribute for sensory quality of peach, post-harvest procedures, aimed at ... -
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 ... -
Wound response in orange as a resistance mechanism against Penicillium digitatum (pathogen) and P. expansum (non-host pathogen)
(Elsevier, 2013)Penicillium digitatum is the most devastating postharvest pathogen of citrus. In addition, Penicillium expansum is the main pathogen of pome fruit, although recent studies have demonstrated its ability to infect oranges ...