Listar por autor UPNA "Horvitz Szoichet, Sandra Susana"
Mostrando ítems 1-7 de 7
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Andean blackberries (Rubus glaucus Benth) quality as affected by harvest maturity and storage conditions
Maturity stage at harvest and storage conditions are critical factors determining fruit postharvest quality. Physicochemical (fruit size, mass loss, color, firmness, pH, total soluble solids, titratable acidity), ... -
Effects of gaseous ozone on microbiological quality of Andean blackberries (Rubus glaucus Benth)
Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage ... -
Evaluación del efecto conservante de la miel de abejas liofilizada en polvo sobre la carne molida de ternera
El interés por usar sustancias naturales con potencial antimicrobiano crece cada vez más, buscando lograr la conservación de alimentos por periodos más largos. La miel tiene propiedades antioxidantes y antimicrobianas ... -
Influence of organic and inorganic fertilizer regimes on growth patterns and antioxidants capacity of strawberry (Fragaria × ananassa Duch.) cv. Chandler
Fertilization, either in the form of organic or inorganic, always affects plant growth, yield, and nutritional quality of fruit crops. Further, the efficacy of fertilizers depends on various factors, including the area, ... -
Mild high hydrostatic pressure processing: effects on techno-functional properties and allergenicity of ovalbumin
The effects of mild (250–350 MPa) high hydrostatic pressures (HHP) on the technological properties of ovalbumin were studied. Thermal gels were prepared using HHP-treated ovalbumin. Their characteristics and the efficacy ... -
Recent technology and advances in fresh-cut products
(CRC Press, 2023) Capítulo de libro / Liburuen kapitulua -
Strategies to enhance propolis ethanolic extract's flavor for its use as a natural preservative in beef
Propolis is rich in bioactive compounds like phenols and flavonoids, which make ft a promising alternative as a natural preservative. However, the use of propolis in the food industry is limited due to its strong, ...