Browsing by Author "201-0437511"
Now showing items 1-6 of 6
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(Soc. Brasileira Ciencia Tecnología Alimentos, 2020)Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties - which were all raw as they were microwaved (800 W, 8 min) and fried (180 degrees C, 5 min) - were characterized in terms of functional, ...
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(Wiley, 2017)The industry of ready-to-eat vegetables is interested in developing environmentally friendly sanitization techniques such as the ultraviolet light (UV-C). The effect of UV-C (5, 10, 15, 20 and 25 kJ/m(-2)) and nonconventional ...
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(Taylor & Francis, 2017)Tulip is one of the most important cut flowers in the world market and abscission of the tepals is this species' most common symptom during vase life. To prevent these symptoms and extend postharvest life, passive and ...
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(Wiley, 2018-06)Thompson Seedless (TS) and Black (BS) grapes sanitised with 2, 4, 6, 8 mg L-1 O-3 or NaOCl (100 mg L-1) were stored 21days at 5 degrees C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, ...
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(Wiley Periodicals, 2013)Chlorine-based washing systems have been widely used by the fresh-cut industry. However, there is much interest in developing safer and more environmentally friendly sanitization methods. Watercress was immersed in sodium ...
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(Facultad de Agronomía de la Universidad de la República, 2017)Minimally processed and sous vide vegetables are highly susceptible to deterioration and to be re-contaminated by microbial organisms after the completion of the industrial processing. Modified atmosphere packaging (MAP) ...
