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Abstract
Since the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated [ver mas...]
dc.contributor.authorDenoya, Gabriela Inés
dc.contributor.authorPolenta, Gustavo Alberto
dc.contributor.authorVaudagna, Sergio Ramon
dc.contributor.authorNanni, Mariana
dc.contributor.authorApóstolo, Nancy Mariel
dc.coverage.spatialBuenos Aires
dc.date.accessioned2017-08-30T15:39:54Z
dc.date.available2017-08-30T15:39:54Z
dc.date.issued2016
dc.identifier.issn1466-8564
dc.identifier.otherhttps://doi.org/10.1016/j.ifset.2016.06.026
dc.identifier.urihttp://hdl.handle.net/20.500.12123/1084
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S146685641630131X?via%3Dihub
dc.description.abstractSince the condition of freshness is closely linked to the definition of minimally processed fruits, it is generally assumed that they should be constituted by living tissues. High-pressure processing (HPP) has been proven to be successful in maintaining the freshness of foods, although the integrity of some tissues could be altered. The aim of this work was to assess different biochemical and microstructural changes experimented by the HPP-treated tissues. The following determinations were conducted in control and treated diced peaches: viability assay, microstructure analysis, relative expression of RNAm, and enzyme activities related to browning and anaerobic metabolism. Results showed that although HPP-treated tissues were not viable, changes in the expression of the RNAs of the enzymes evidenced that some metabolic processes were still active. In turn, the microstructure remained rather unaltered, while the enzymes tested were significantly inhibited. Then, although some characteristics of living tissues were modified in the HPP-treated fruits, they could be considered as fresh in appearance.eng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceInnovative food science & emerging technologies 36 : 212-220. (August 2016)eng
dc.subjectDurazno
dc.subjectPeacheseng
dc.subjectHigh Pressure Technologyeng
dc.subjectTecnología Alta Presión
dc.subjectFrescura de los Alimentos
dc.subjectFreshness of Foodseng
dc.subjectProcesamiento de Alimentos
dc.subjectFood Processingeng
dc.titleBiochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing : implications on the freshness conditioneng
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/acceptedVersioneng
dc.description.origenInst. de Tecnol. de los Alimentos- ITA
dc.gic151089
dc.description.filFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
dc.description.filFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
dc.description.filFil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina
dc.description.filFil: Apóstolo, Nancye Mariel. Universidad Nacional de Luján. Departamento de Ciencias Básicas;Argentina
dc.description.filFil: Nanni, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina
dc.subtypecientifico


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