Listar por autor UPNA "Virseda Chamorro, Paloma"
Mostrando ítems 1-16 de 16
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Antibrowning compounds for minimally processed potatoes: a review
(Taylor & Francis, 2020) Artículo / ArtikuluaThis review covers some recent advances in browning prevention in minimally processed potatoes (MPP). Polyphenol oxidase (EC 1.10.3.1, PPO) is one of the main enzymes involved in browning of potatoes. Antibrowning agents ... -
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 ... -
Effect of high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties
The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps ... -
Effect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa)
(Institute of Food Technologists, 2008) Artículo / Artikulua -
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 ... -
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 ... -
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 ... -
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 ... -
High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof
High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered ... -
Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods
(Society of Chemical Industry Elsevier Applied Science Publishers, 2015) Artículo / Artikulua -
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 ... -
Natural plant extracts as inhibitors of potato polyphenol oxidase: the green tea case study
Natural plant extracts have emerged as a potential alternative to sulphites in minimally processed potatoes. The aim of this study was to evaluate the inhibitory capacity of various plant extracts on potato polyphenol ... -
Recent technology and advances in fresh-cut products
(CRC Press, 2023) Capítulo de libro / Liburuen kapitulua -
Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses
Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this ... -
Stabilization and valorization of tomato byproduct: a case study for the bakery industry
Worldwide, tomato production is estimated at 180 million tons per year, which generates a byproduct with highly variable characteristics and volumes. According to the principles of the circular economy, a semi-industrial ... -
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, ...