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http://hdl.handle.net/10261/101204
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Otero, Laura | - |
dc.contributor.author | Martino, M. | - |
dc.contributor.author | Zaritzky, N | - |
dc.contributor.author | Solas, M. Teresa | - |
dc.contributor.author | Sanz Martínez, Pedro D. | - |
dc.date.accessioned | 2014-08-26T10:47:39Z | - |
dc.date.available | 2014-08-26T10:47:39Z | - |
dc.date.issued | 2000 | - |
dc.identifier | doi: 10.1111/j.1365-2621.2000.tb16029.x | - |
dc.identifier | issn: 0022-1147 | - |
dc.identifier.citation | Journal of Food Science 65: 1030- 1036 (2000) | - |
dc.identifier.uri | http://hdl.handle.net/10261/101204 | - |
dc.description.abstract | A histological technique was used to evaluate modifications on the microstructure of peach and mango due to classical methods of freezing and those produced by high-pressure-shift freezing (HPSF). With the high-pressure-shift method, samples are cooled under pressure (200 MPa) to -20°C without ice formation, then pressure is released to atmospheric pressure (0.1 MPa). The high level of supercooling (approximately 20°C) leads to uniform and rapid ice nucleation throughout the volume of the specimen. This method maintained the original tissue structure to a great extent. Since problems associated with thermal gradients are minimized, high-pressure-shift freezing prevented quality losses due to freeze-cracking or large ice crystal presence. | - |
dc.publisher | Institute of Food Technologists | - |
dc.rights | closedAccess | - |
dc.title | Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1111/j.1365-2621.2000.tb16029.x | - |
dc.date.updated | 2014-08-26T10:47:39Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | none | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | No Fulltext | - |
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accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
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