Mostrando 2 resultados de: 2
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Subtipo de publicación
Article(2)
Área temáticas
Tecnología alimentaria(2)
Alimentación y bebidas(1)
Huertos, frutas, silvicultura(1)
Microorganismos, hongos y algas(1)
Tecnología de las bebidas(1)
Año de Publicación
2008(2)
Origen
scopus(2)
Control of respiration and color modification on minimally processed potatoes by means of low and high O<inf>2</inf>/CO<inf>2</inf> atmospheres
ArticleAbstract: This study has demonstrated the potential of several controlled atmospheres for reducing the respiraPalabras claves:Carbon dioxide, Enzymatic browning, Fresh-cut potato, High oxygen, Mechanical properties, Modified atmosphere, respirationAutores:Fernández T., I. Angós, Virseda P.Fuentes:scopusEffect of preservative agents on the respiration rate of minimally processed potato (Solanum tuberosum cv. Monalisa)
ArticleAbstract: The shelf life of minimally processed potatoes (MPP) is limited by enzyme-catalyzed browning reactioPalabras claves:Minimally processed fruits, Potatoes, Preservative agents, respiration, SulfiteAutores:Arroqui C., I. Angós, Petri E., Virseda P.Fuentes:scopus