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resumen
Resumen
Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to
reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are
convenience products having a limited shelf-life because of the effect of processing operations.
The application of non-thermal technologies could overcome this limitation by improving their
preservation. Evidence shows that these technologies can also increase the
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dc.contributor.author | Denoya, Gabriela Inés | |
dc.contributor.author | Colletti, Analia Cecilia | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.contributor.author | Polenta, Gustavo Alberto | |
dc.date | info:eu-repo/date/embargoEnd/2022-07-13 | |
dc.date.accessioned | 2021-07-13T10:47:59Z | |
dc.date.available | 2021-07-13T10:47:59Z | |
dc.date.issued | 2021-07-10 | |
dc.identifier.issn | 2214-7993 | |
dc.identifier.other | https://doi.org/10.1016/j.cofs.2021.06.008 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/9791 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/abs/pii/S2214799321001089 | |
dc.description.abstract | Fruits and vegetables (F&V) are an acknowledged source of health-promoting compounds able to reduce incidence of chronic diseases in regular consumers. Minimally processed F&V are convenience products having a limited shelf-life because of the effect of processing operations. The application of non-thermal technologies could overcome this limitation by improving their preservation. Evidence shows that these technologies can also increase the phytochemicals content by improving their extractability and/or eliciting metabolic pathways associated with their synthesis. This review summarizes the last research on the application of high-pressure processing, gamma irradiation, ultrasound, pulsed electric fields and cold plasma to increase the phytochemicals content in minimally processed F&V, and presents the current understanding on the underlying basis that explain the increase of these compounds. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | |
dc.relation | info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos | |
dc.rights | info:eu-repo/semantics/embargoedAccess | es_AR |
dc.source | Current Research in Food Science 42. (Available online 10 July 2021). | es_AR |
dc.subject | High Pressure Technology | eng |
dc.subject | Tecnología Alta Presión | es_AR |
dc.subject | Ionizing Radiation | eng |
dc.subject | Radiación Ionizante | es_AR |
dc.subject | Minimally Processed Foods | eng |
dc.subject | Alimentos Mínimamente Procesados | es_AR |
dc.subject | Fruits | eng |
dc.subject | Frutas | es_AR |
dc.subject | Vegetables | eng |
dc.subject | Hortalizas | es_AR |
dc.subject.other | Pulsed Electric Fields | eng |
dc.subject.other | Campos Eléctricos Pulsados | es_AR |
dc.subject.other | Cold Plasma | eng |
dc.subject.other | Plasma Frío | es_AR |
dc.title | Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/acceptedVersion | es_AR |
dc.description.origen | Instituto de Investigación de Tecnología de Alimentos | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Denoya, Gabriela Inés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. | es_AR |
dc.description.fil | Fil: Colletti, Analía Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Colletti, Analía Cecilia. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Colletti, Analía Cecilia. Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación; Argentina | es_AR |
dc.description.fil | Fil: Vaudagna Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos; Argentina. | es_AR |
dc.description.fil | Fil: Vaudagna Sergio Ramon. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. | es_AR |
dc.description.fil | Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Investigación Tecnología de Alimentos Argentina. | es_AR |
dc.description.fil | Fil: Polenta, Gustavo Alberto. Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables (UEDD INTA CONICET); Argentina. | es_AR |
dc.subtype | cientifico |
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