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Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon
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- الموضوع:
Minimally processed persimmon, maturity stage, phenolic content, total vitamin C, radical scavenging activity, carotenoids, controlled atmosphere, modified atmosphere, 1-methylcyclopropene, enzymatic browning, firmness, sensory quality, ascorbic acid, citric acid, calcium chloride, edible coatings, whey protein isolate, soy protein isolate, hydroxylpropyl methylcellulose, apple pectin, antimicrobial agents, microbial quality, food-borne human pathogens. - نوع التسجيلة:
Dissertation/Thesis
- الدخول الالكتروني :
- معلومة اضافية
- Contributors:
University/Department: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
- Thesis Advisors:
PEREZ GAGO, BERNARDITA
- الرقم المعرف:
10.4995/Thesis/10251/62588
- الرقم المعرف:
edstdx.10251.62588
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