Dpto. Tecnología de Alimentos - Elikagaien Teknologia Saila
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Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres
This study has demonstrated the potential of several controlled atmospheres for reducing the respiration rate and browning in minimally processed potatoes (cv. Monalisa) during a 14-day storage period at 4 ◦C. The gas ... -
Grape seed extract: additive and functional ingredient
(Teknoscienze, 2013) Artículo / Artikulua -
Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador
Seventy wines were produced in Ecuador under different processing conditions with local fruits: Andean blackberries (Rubus glaucus Benth.) and blueberries (Vaccinium floribundum Kunth.) and Golden Reinette apples. Wines ... -
Effect of fermentation and roasting on the phenolic concentration and antioxidant activity of cocoa from Nicaragua
The aim of this work was to quantify the changes in the total phenolic content (TPC), antioxidant activity (AA) and color hue (CH) of cocoa (Theobroma cacao) beans of group Trinitario from Nicaragua after fermentation and ... -
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), ... -
Study of modified atmosphere packaging on the quality of ozonated freeze-dried chicken meat
The objective of this study was to evaluate the effects of different modified atmosphere packaging (MAP) conditions on the physicochemical and sensory properties of ozonated freeze-dried chicken meat stored at 21 ± 1 °C ... -
Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat
The effects of ozone on the shelf-life extension of freeze-dried chicken meat fillets stored at 21 ± 1 C were investigated. The samples were exposed to gaseous ozone with three ozone concentrations of 0.4, 0.6 and 0.72 ... -
Effect of antimicrobial edible coatings and modified atmosphere packaging on the microbiological quality of cold stored hake (Merluccius merluccius) fillets
The effect of whey protein isolate (WPI) coatings incorporated with essential oils (EOs) and combined with modified atmosphere packaging (MAP) on the microbiological quality of fresh hake fillets was evaluated. Fresh hake ... -
Qualidade pós-colheita de cerejas cv. Ambrunés utilizando coberturas comestíveis
The objective of this study was evaluate the quality of cherries cv Ambrunés (cherries perforated) covered with edible coatings based on zeina and carnaúba wax emulsion, appliied in the form of immersion and pulverization ... -
Estudio de estrategias para la conservación de patatas (cv. Monalisa) mínimamente procesadas
La utilización de sulfitos en hortalizas y frutas de consumo directo fue restringida por la FDA, ya que podían causar problemas en la salud. En la actualidad, en patatas mínimamente procesadas están permitidos los sulfitos ... -
Empleo de aceites esenciales como agentes antigerminantes en patata y su influencia sobre la calidad final
La patata es uno de los principales alimentos en el mundo y ocupa el cuarto lugar en importancia después del arroz, el trigo y el maíz. Tiene un gran valor como alimento básico a nivel mundial y por ello la FAO, a petición ... -
Innovation models in the agri-food sector. An example of development of a new raw meat product
Las principales aportaciones de esta tesis en el campo de la innovación en las industrias alimentarias se resumen en cuatro puntos: El primer estudio muestra la importancia de la innovación en los sectores agroalimentarios ... -
Development of active edible coatings to improve the microbiological quality and safety of fish and seafood products
Las películas y recubrimientos comestibles (PRCs) obtenidos a partir de polisacáridos, proteínas y lípidos se han convertido en una tecnología innovadora y prometedora con el objetivo de mejorar la calidad y seguridad ... -
Bean moisture diffusivity and drying kinetics: a comparison of the liquid diffusion model when taking into account and neglecting grain shrinkage
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2007) Artículo / ArtikuluaEl objetivo de este trabajo fue ajustar el modelo de difusión líquida para predecir las pérdidas de volumen de grano en el secado de judía (Phaseolus vulgaris L.). Se recolectaron granos de judía con una humedad del 0,92 ...