Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)

This work aimed to evaluate and correlate rheological properties (dynamic oscillatory, creep/recovery and double compression tests), texture (sensory evaluation) and structure (optical and transmission electron microscopy observations) of fresh-cut pear as affected by ascorbic acid/CaCl2 dipping, hy...

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Detalles Bibliográficos
Autores principales: Garcia Loredo, A.B., Guerrero, S.N., Alzamora, S.M.
Formato: JOUR
Materias:
Antibrowning solution
Cut pear
Hydrogen peroxide
Rheology
Structure
Texture
UV-C light
Ascorbic acids
Cell walls
Creep parameters
Double compression
Dynamic moduli
Fresh-cut
Mechanical parameters
Middle lamella
PLS regression
Rheological property
Sensory evaluation
Short waves
Transmission electron microscopy observation
Ultra-violet light
Ultraviolet light radiation
Compression testing
Fruits
Hardness
Histology
Regression analysis
Structure (composition)
Textures
Tissue
Transmission electron microscopy
Ultraviolet radiation
Pyrus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v114_n2_p164_GarciaLoredo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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