Browsing Articles publicats (Tecnologia dels Aliments) by Title
Now showing items 92-111 of 596
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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 ... -
Characterization of Fungal Surface Contaminants of the Small Maltese June Pear, Pyrus communis var. bambinella
(International Association for Food Protection, 2020-08-01)Fungal pathogens cause surface contamination and potential premature fruit spoilage of bambinella, a fruit endemic to the Maltese islands, leading to the loss of fruit during the postharvest phase. The objective of this ... -
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 ... -
Chemical and Sensory Characterization of Nine Spanish Monovarietal Olive Oils: An Emphasis on Wax Esters
(MDPI, 2021-02-19)Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and ... -
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 ... -
Classification of the microstructural elements of the vegetal tissue of the pumpkin (Cucurbita pepo L.) using convolutional neural networks
(MDPI, 2021)Although knowledge of the microstructure of food of vegetal origin helps us to understand the behavior of food materials, the variability in the microstructural elements complicates this analysis. In this regard, the ... -
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 ... -
Cold storage of six nectarine cultivars: consequences for volatile compounds emissions, physicochemical parameters, and consumer acceptance
(Springer Verlag, 2013-06-18)The effects of cold storage and shelf life of"Big Top,""Honey Blazecov,""Honey Royalecov,""Venus,""August Red," and"Nectagalacov" nectarines were evaluated. Volatile compounds, firmness, soluble solids content, titratable ... -
Cold-storage potential of four yelow-fleshed peach cultivars defined by their compounds emissions, standard quality parameters, and consumer acceptance.
(American Chemical Society, 2011-12-17)'Early Rich', 'Royal Glory', 'Sweet Dream(cov)', and 'Elegant Lady' peaches were stored at -0.5 °C for up to 40 days and then subjected to ripening at 20 °C for up to 3 days. Firmness, soluble solids content (SSC), titratable ... -
Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat
(Elsevier, 2010)The effects of high-intensity pulsed electric field (HIPEF) processing (35 kV/cm for 1727 μs applying 4-μs pulses at 188 Hz in bipolar mode) on color, viscosity and related enzymes in watermelon juice were evaluated ... -
Combination of ferulic acid with Aloe vera gel or alginate coatings for shelf-life prolongation of fresh-cut apples
(Elsevier, 2021)Weight loss, microbial spoilage and enzymatic browning are the main quality-determining processes which limit the shelf-life of fresh-cut apples. In this study, two edible coatings based on Aloe vera gel (AV) and sodium ... -
Combination of peracetic acid and hot water treatment to control postharvest brown rot on peaches and nectarines
(Elsevier B.V., 2013)Brown rot caused by Monilinia spp. is the most important postharvest disease of stone fruit. From preliminary studies, the combination of 0.25% hydrogen peroxide, 0.02% peracetic acid (PAA) and 0.075% acetic acid, corresponding ... -
Combination of sonication with anti-browning treatments as a strategy to increase the shelf life of fresh-cut potatoe (cv. Monalisa)
(Wiley, 2021)Abstract. Two antioxidant solutions, a patented mixture based on vitamin C and other compounds (Natureseal®, MV) and green tea extract (GT), were proposed to prevent browning in sliced potatoes. Combination with ultrasound ... -
Combined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality
(Elsevier, 2016)The impact of pulsed light (PL), alginate coating (ALC) and malic acid dipping (MA) treatments on quality and safety aspects of fresh-cut mango was studied. Fresh-cut mangoes were inoculated with L. innocua and then subjected ... -
Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce
(Elsevier, 2015-06-01)The application of pulsed light (PL) in combination with malic acid (MA) dips was evaluated regarding the inactivation of Listeria innocua or Escherichia coil inoculated on different fresh-cut products (avocado, watermelon ... -
Combining AlCl3·6H2O and an ionic liquid to prepare chlorohydrin esters from glycerol
(Elsevier, 2009)We describe here the first example in which glycerol has been transformed into chlorohydrin esters using an ionic liquid and hydrated aluminium chloride. The method avoids using Crown-18 ether, which was needed to obtain ... -
Combining regio- and enantioselectivity of lipases for the preparation of (R)-4-chloro-2-butanol
(Wiley, 2007)Preparation of 98% ee (R)-4-chloro-2-butanol was carried out by the enzymatic hydrolysis of chlorohydrin esters, using fungal resting cells and commercial enzymes. Hydrolyzes were carried out using lipases from Candida ... -
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 ... -
Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as "ready to eat" apple wedges
(Elsevier, 2014)The development of fresh-cut apple products requires the reconsideration of cultivar selection because different characteristics are required compared with those characteristics for the fresh market. The aim of this work ... -
Comparison of volatile profile and sensory analysis of 'Golden Reinders' apples after the application of a cold air period after ultralow oxygen (ULO) storage
(American Chemical Society, 2011)All efforts to improve fruit quality are rewarded when consumers are satisfied after tasting the fruit. Apples are often stored under controlled atmosphere conditions to preserve them over time, but this frequently results ...