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http://hdl.handle.net/10261/55332
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | León Romero, Angela María | - |
dc.contributor.author | Torres, P. | - |
dc.contributor.author | Sanz, Carlos | - |
dc.contributor.author | Pérez Rubio, Ana Gracia | - |
dc.date.accessioned | 2012-08-30T12:46:02Z | - |
dc.date.available | 2012-08-30T12:46:02Z | - |
dc.date.issued | 2009-08-31 | - |
dc.identifier.citation | Acta Horticulturae 842: 935-938 (2009) | es_ES |
dc.identifier.isbn | 978-90-66056-42-8 | - |
dc.identifier.issn | 0567-7572 | - |
dc.identifier.uri | http://hdl.handle.net/10261/55332 | - |
dc.description | VI International Strawberry Symposium. Editor: J. López-Medina. | es_ES |
dc.description.abstract | Several strawberry products: whole fruits, strawberry purees (5°Brix) and strawberry concentrates (≥21°Brix), submitted to different processing temperatures (fresh non-pasteurized, enzymatically inactivated and pasteurized) have been characterized in terms of their organoleptic quality. Quality parameters such as color (L, a, b values, Hue, Chroma, browning index, and anthocyanin content), taste (total soluble solids, acidity, sugars and organic acids profile), nutritional value (vitamin C and polyphenols contents) and aroma (volatile compounds) have been analyzed during 12 months of storage at 2°C and -18°C. Although quality changes showed quite different rates in whole fruits, purees, and concentrates, losses of anthocyanins and vitamin C were the most relevant changes observed during storage. In general, storage temperature had a greater effect on quality maintenance than processing temperature, particularly for anthocyanins and vitamin C contents. Thus, frozen non-pasteurized strawberry purees had significantly higher content of anthocyanins and vitamin C than refrigerated products, either previously submitted to thermal enzymatic inactivation and/or pasteurization, which lose 80% vitamin C and 40% anthocyanins after 3 months of storage. On the other hand, the quality standards of the fruits before processing seem to be critical for quality maintenance of the strawberry products. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | International Society for Horticultural Science | es_ES |
dc.rights | closedAccess | es_ES |
dc.subject | Stranberry | es_ES |
dc.subject | Organoleptic quality | es_ES |
dc.subject | Vitamin C | es_ES |
dc.subject | Anthocyanins | es_ES |
dc.subject | Processing temperature | es_ES |
dc.subject | Storage | es_ES |
dc.title | Quality evaluation of processed strawberry fruits | es_ES |
dc.type | artículo | es_ES |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.grantfulltext | none | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
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