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http://hdl.handle.net/10261/114904
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Bermejo-Prada, Ana | - |
dc.contributor.author | Vega, Estela | - |
dc.contributor.author | Pérez-Mateos, Miriam | - |
dc.contributor.author | Otero, Laura | - |
dc.date.accessioned | 2015-05-08T09:00:50Z | - |
dc.date.available | 2015-05-08T09:00:50Z | - |
dc.date.issued | 2015 | - |
dc.identifier | doi: 10.1016/j.lwt.2014.08.020 | - |
dc.identifier | issn: 0023-6438 | - |
dc.identifier.citation | LWT - Food Science and Tecnology 62(1): 906-914 (2015) | - |
dc.identifier.uri | http://hdl.handle.net/10261/114904 | - |
dc.description.abstract | The effect of hyperbaric storage at room temperature on the volatile profile of raw strawberry juice was evaluated. To do so, volatile profiles of strawberry juices maintained at 20°C and different pressure levels (0.1, 50, and 200MPa) for 15 days were analyzed by gas chromatography-mass spectroscopy and compared with those of control samples at day 0. Data corresponding to juices stored under traditional refrigeration (0.1MPa/5°C) for the same period are also presented for comparison. Hierarchical Cluster Analysis (HCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were applied to discriminate the samples according to the storage conditions. The results clearly showed that samples stored under pressure were more similar to the control juices at day 0 than samples stored under refrigeration at atmospheric pressure. Moreover, hyperbaric storage, unlike traditional refrigeration, was efficient in avoiding changes in all the key aroma compounds detected in the strawberry juice. | - |
dc.description.sponsorship | This work was supported by the R+D+I National Plan of the Spanish Ministry of Education and Science (MEC) through projects AGL2007-63314/ALI and CSD2007-00045 MALTA CONSOLIDER-INGENIO 2010, by CSIC through project 201070I033, and by the Madrid Community (CAM) through project QUIMAPRESS2009/PPQ-1551. | - |
dc.publisher | Elsevier | - |
dc.relation | S2009/PPQ-1551/QUIMAPRESS | - |
dc.relation.isversionof | Preprint | - |
dc.rights | openAccess | - |
dc.subject | High pressure | - |
dc.subject | Strawberry juice | - |
dc.subject | Volatile profile | - |
dc.subject | Food preservation | - |
dc.subject | Hyperbaric storage | - |
dc.title | Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1016/j.lwt.2014.08.020 | - |
dc.relation.publisherversion | https://doi.org/10.1016/j.lwt.2014.08.020 | - |
dc.date.updated | 2015-05-08T09:00:51Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.contributor.funder | Comunidad de Madrid | - |
dc.contributor.funder | Ministerio de Educación y Ciencia (España) | - |
dc.contributor.funder | Consejo Superior de Investigaciones Científicas (España) | - |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003339 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/100012818 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | open | - |
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