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texto impreso
A high-performance liquid chromatographic method has been developed for determination of ascorbic and dehydroascorbic acid. Samples were extracted with 62.5 mM metaphosphoric acid and ascorbic acid determined using an ion-exclusion column with d[...]
documento electrónico
J. ALONSO, Autor ; W. CANET, Autor ; M. T. RODRIGUEZ, Autor | 1993The pectic material in the cell wall is responsible for textural changes in cherries. Chemical changes in the pectic material cause major changes in structure, and hence in texture, in the course of ripening and processing. The cellwall enzymes [...]
texto impreso
Three kinds of fruits-apricots, strawberries and pineapples - have been studied as experimental material to analyse the influence of operating pressure of osmotic dehydration on the mass transfer rate in fruits. The experiments were carried out [...]
documento electrónico
JOANNA LADO LINDNER, Autor ; MOLTINI, ANA INÉS, Autor ; VICENTE, ESTEBAN, Autor ; RODRIGUEZ, GUSTAVO, Autor ; ARCIA, PATRICIA, Autor ; MARIANA RODRÍGUEZ ARZUAGA, Autor ; MARTÍN LÓPEZ, Autor ; BILLIRIS, ALEJANDRA, Autor ; GASTÓN ARES, Autor | Montevideo : Agrociencia Uruguay | 2019Traditionally, plant breeding goals have focused on increasing yield, product firmness, shelf life and pest tolerance, combining ambient adaptation and agronomic management, without making focus on the sensory characteristics. The addition of se[...]
documento electrónico
CARBALLO, S., Autor ; SCALONE, M., Autor ; BORTHAGARAY, MARIA, Autor | 2006Consumers increasingly require a food product that preserves their nutritional value; retain fresh colour, flavour and texture.
Article : texto impreso
CARBALLO, SERGIO, Autor ; SCALONE, M., Autor ; BORTHAGARAY, MARIA, Autor |Dentro INNOTEC (No. 1, dic. 2006)Consumers increasingly require a food product that preserves their nutritional value; retain fresh colour, flavour and texture. Appearance, texture and flavour are attributes identified as to be key to acceptability of fruit and also for consum[...]
