Solute infusion effects on texture of minimally processed kiwifruit
Samples of kiwifruit infused with glucose, glycerol or sucrose solutions at atmospheric pressure to a(w)=0.97 showed smaller failure forces, under compression, than fresh fruit. Calcium lactate in the solution increased failure forces 30-60% depending on the humectant used. Glucose infusion under va...
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1998
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| Acceso en línea: | Registro en Scopus Handle Registro en la Biblioteca Digital |
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| LEADER | 05597caa a22006257a 4500 | ||
|---|---|---|---|
| 001 | PAPER-19752 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205107.0 | ||
| 008 | 190411s1998 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0032445525 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFDSA | ||
| 100 | 1 | |a Muntada, V. | |
| 245 | 1 | 0 | |a Solute infusion effects on texture of minimally processed kiwifruit |
| 260 | |c 1998 | ||
| 270 | 1 | 0 | |m Muntada, V.; Buenos Aires Univ., (1428) Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Alvarez, C., Aguerre, R., Gómez, R., Vidales, S., Alzamora, S., Gerschenson, L., Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport (1995) J. Food Eng., 25, pp. 167-178 | ||
| 504 | |a Alzamora, S.M., Cerrutti, P., Guerrero, S., López-Malo, A., Minimally processed fruits by combined methods (1995) Food Preservation by Moisture Control. Fundamentals and Applications, pp. 463-492. , G. Barbosa-Cánovas and J. Welti-Chanes (Ed.), Technomic Publ. Co., Lancaster, PA | ||
| 504 | |a Bolin, H.R., Huxsoll, C.C., Partial drying of cut pears to improve freeze/thaw texture (1993) J. Food Sci., 58, pp. 357-360 | ||
| 504 | |a Bourne, M.C., Mayer, J.C., Hand, D.B., Measurement of food texture by a universal testing machine (1966) Food Technol., APRIL, pp. 170-174 | ||
| 504 | |a Jackman, R.L.A., Stanley, D.W., Perspectives in the textural evaluation of plant foods (1995) Trends Food Sci. Technol., 6, pp. 187-194 | ||
| 504 | |a Martínez-Monzó, J., Martínez-Navarrete, N., Fito, P., Chiralt, A., Changes in viscoelastic properties of apple (Granny Smith) due to vacuum impregnation (1995) Main Meeting of Copernicus Project, , Oporto, Portugal, December | ||
| 504 | |a Monsalve-González, A., Barbosa-Cánovas, G.V., Cavalieri, R.P., Mass transfer and textural changes during processing of apples by combined methods (1993) J. Food Sci., 58, pp. 1118-1124 | ||
| 504 | |a Norrish, R.S., An equation for the activity coefficient and equilibrium relative humidities of water in confectionery syrups (1966) J. Food Technol., 1, pp. 25-39 | ||
| 504 | |a Peleg, M., Characterization of the stress relaxation curves of solid foods (1979) J. Food Sci., 44, pp. 277-281 | ||
| 504 | |a Peleg, M., Calzada, J.F., Stress relaxation of deformed fruit and vegetables (1976) J. Food Sci., 41, pp. 1325-1329 | ||
| 504 | |a Peleg, M., Gómez Brito, L., Malevski, Y., Compressive failure patterns of some juicy fruits (1976) J. Food Sci., 41, pp. 1320-1324 | ||
| 504 | |a Roa, V., Tapia De Daza, M.S., Evaluation of water activity measurements with a dew point electronic humidity meter (1991) Lebensm. Wiss. u. Technol., 24, pp. 208-213 | ||
| 504 | |a Ross, K.D., Estimation of water activity in intermediate moisture foods (1975) Food Technol., MARCH, pp. 26-34 | ||
| 504 | |a Sokal, R.R., Rohlf, F.J., (1980) Introduction a la Bioestadística, pp. 90-126. , Editorial Reverté, Barcelona, Spain | ||
| 504 | |a Sorrivas, V., Morales, A., (1983) Introducción a la Microscopía Electrónica, pp. 20-23. , CRIBABB and Banco del Sud (Ed.), Editorial de la Universidad Nacional del Sur, Bahía Blanca, Argentina | ||
| 504 | |a Stanley, D.W., Food texture and microstructure (1987) Food Texture. Instrumental and Sensory Measurement, pp. 35-64. , H.R. Moskowitz (Ed.), Marcel Dekker Inc., New York | ||
| 504 | |a Willis, C.A., Teixeira, A.A., Controlled reduction of water activity in celery: Effect on membrane integrity and biophysical properties (1988) J. Food Sci., 53, pp. 111-116 | ||
| 520 | 3 | |a Samples of kiwifruit infused with glucose, glycerol or sucrose solutions at atmospheric pressure to a(w)=0.97 showed smaller failure forces, under compression, than fresh fruit. Calcium lactate in the solution increased failure forces 30-60% depending on the humectant used. Glucose infusion under vacuum to the same a(w) produced failure forces >300% greater than those observed after atmospheric infusion. Solute infusion reduced greatly the elastic component of the rheological behavior. Microscopic observations showed atmospheric solute infusion caused contraction of cellular membranes, degradation of cell walls and intercell contact decrease. Calcium helped maintain cell cohesion. Vacuum infused tissues showed cell wall optical density similar to fresh cells. |l eng | |
| 593 | |a Buenos Aires Univ., Argentina | ||
| 593 | |a Argentine Research Council (CONICET), Industry Dept., Argentina | ||
| 593 | |a Biology Dept., Ciudad Univ., Buenos Aires Univ., (1428) Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a INFUSION |
| 690 | 1 | 0 | |a KIWIFRUIT |
| 690 | 1 | 0 | |a SOLUTE |
| 690 | 1 | 0 | |a STRUCTURE |
| 690 | 1 | 0 | |a TEXTURE |
| 690 | 1 | 0 | |a ACTINIDIA DELICIOSA |
| 700 | 1 | |a Gerschenson, L.N. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Castro, M.A. | |
| 773 | 0 | |d 1998 |g v. 63 |h pp. 616-620 |k n. 4 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
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| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v63_n4_p616_Muntada |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v63_n4_p616_Muntada |y Registro en la Biblioteca Digital |
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