Application of combined methods technology in minimally processed fruits
This paper presents the processes developed for preserving 'high moisture fruit products' (peach, pineapple, mango, papaya, chicozapote, banana) in seven countries in the frame of CYTED-D Program. The new technologies were based on the combination of a mild heat treatment, a slight water a...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
1993
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 06306caa a22006137a 4500 | ||
|---|---|---|---|
| 001 | PAPER-153 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518202932.0 | ||
| 008 | 190411s1993 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0000602197 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Alzamora, S.M. | |
| 245 | 1 | 0 | |a Application of combined methods technology in minimally processed fruits |
| 260 | |c 1993 | ||
| 270 | 1 | 0 | |m Alzamora, S.M.; Dep. de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Alzamora, Gerschenson, Cerrutti, Rojas, Shelf-stable pineapple for long-term non-refrigerated storage (1989) Lebensm. W. u-Technol., 22, p. 233 | ||
| 504 | |a Argaíz, López-Malo, Welti, Alzamora, Fruit preservation by combined method (1991) Paper presented at ACS Symposium on ‘Minimally Processed Fruits and Vegetables’, , New York, 25–30 August | ||
| 504 | |a Brimelow, A pragmatic approach to the development of new intermediate moisture foods (1985) Properties of Water in Relation to Quality and Stability, p. 405. , D. Simatos, J.L. Multon, Martinus Nijhoff, Dordrecht, The Netherlands | ||
| 504 | |a Cerrutti, Alzamora, Chirife, A multiparameter approach to control the growth of Saccharomyces cerevisiae in laboratory media (1990) Journal of Food Science, 55, p. 839 | ||
| 504 | |a Chirife, Ferro Fontán, Benmergui, The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in aqueous non-electrolyte solutions (1980) International Journal of Food Science & Technology, 15, p. 59 | ||
| 504 | |a CYTED-D Program (1991) Desarrollo de Alimentos de Humedad Intermedia Importantes para Iberomérica. Subproyecto Frutas y Hortalizas, , Universidad de las Américas, Puebla, México | ||
| 504 | |a FONDEFRU, (1986) Estudio de Comercialización de Frutas Frescas a Nivel Nacional, , Fondo de Desarrollo Frutícola, Caracas, Venezuela | ||
| 504 | |a Gould, Brown, Fletcher, Mechanisms of action of food preservation procedures (1983) Food Microbiology. Advances and Prospects, p. 67. , T.A. Roberts, F.A. Skinner, Academic Press, New York | ||
| 504 | |a Jakobsen, Jensen, Combined effect on the growth of butyric anaerobes in canned pears (1975) Lebensm.-Wiss. u. Technol., 8, p. 158 | ||
| 504 | |a Jayaraman, Development of intermediate moisture tropical fruit and vegetable products. Technological problems and prospects (1988) Food Preservation by Moisture Control, p. 175. , C.C. Seow, Elsevier Applied Science, Essex, UK | ||
| 504 | |a Leistner, Hurdle technology applied to meat products of the shelf-stable products and intermediate moisture food types (1985) Properties of Water in Relation to Quality and Stability, p. 309. , D. Simatos, J.L. Multon, Martinus Nijhoff, Dordrecht, The Netherlands | ||
| 504 | |a Leistner, Rödel, Krispien, Microbiology of meat and meat products in high and intermediate moisture ranges (1981) Water Activity: Influences on Food Quality, p. 855. , L.B. Rockland, G.F. Stewart, Academic Press, New York | ||
| 504 | |a Levi, Gagel, Juven, Intermediate moisture tropical fruit products for developing countries II Quality characteristics of papaya (1985) International Journal of Food Science & Technology, 20, p. 163 | ||
| 504 | |a Ross, Estimation of water activity in intermediate moisture foods (1975) Food Technol., 29, p. 26 | ||
| 504 | |a Sajur, Preconservación de duraznos por métodos combinados (1985) MS thesis, , Universidad Nacional de Mar del Plata, Argentina | ||
| 504 | |a Tapia, López-Malo, Díaz, [Recommendations for the preservation and good-for-use period of multi-dose containers after being opened]. (1992) Farm Hosp, , Personal communication | ||
| 504 | |a Woodroof, 50 years of fruit and vegetable processing (1990) Food Technol., 44, p. 92 | ||
| 520 | 3 | |a This paper presents the processes developed for preserving 'high moisture fruit products' (peach, pineapple, mango, papaya, chicozapote, banana) in seven countries in the frame of CYTED-D Program. The new technologies were based on the combination of a mild heat treatment, a slight water activity (aw) reduction, and addition of antimicrobials ('hurdle effect'). These minimal processes are energy efficient, satisfactory to preserve fruits in situ and open new possibilities for export markets. High moisture fruit products are shelf-stable during at least 4-8 months of storage. © 1993. |l eng | |
| 536 | |a Detalles de la financiación: National Commission for Science and Technology | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from Agencia Espafiola de Cooperation International and the national science and technology councils of the participant countries. | ||
| 593 | |a Dep. de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina | ||
| 593 | |a Instituto de Ciencia y Tecnología de Alimentos, Universidad Central de Venezuela, PO Box 47097, Caracas, 1041-A, Venezuela | ||
| 593 | |a Universidad de las Américas, Puebla, PO Box 100, Sta. Catarina Mártir, Puebla 72820, México | ||
| 690 | 1 | 0 | |a COMBINED FACTORS TECHNOLOGY |
| 690 | 1 | 0 | |a MINIMALLY PROCESSED SHELF-STABLE FRUITS |
| 700 | 1 | |a Tapia, M.S. | |
| 700 | 1 | |a Argaíz, A. | |
| 700 | 1 | |a Welli, J. | |
| 773 | 0 | |d 1993 |g v. 26 |h pp. 125-130 |k n. 2 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/0963-9969(93)90068-T |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v26_n2_p125_Alzamora |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v26_n2_p125_Alzamora |y Registro en la Biblioteca Digital |
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