Temas 

Temas

Mostrando ítems 1-3 de 3

    • Effect of in-package cold plasma treatments on the quality of minimally processed apples 

      Denoya, Gabriela Inés; Polenta, Gustavo Alberto; Apóstolo, Nancy Mariel; Cejas, Ezequiel; Fina, Brenda Lorena; Chamorro Garcés, Juan Camilo; Ferreyra, Matías Germán; Prevosto, Leandro; Vaudagna, Sergio Ramon (2023-02-28)
      Cold plasma technology is being increasingly used for food preservation and, incipiently, for minimal processing of fruit. Therefore, the objective of this work was to study the effect of in-package cold plasma (generated ...

    • Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce 

      Chamorro, Juan Camilo; Denoya, Gabriela Inés; Santamaría, Brenda; Fina, Brenda; Ferreyra, Matías; Rodriguez, Anabel; Vaudagna, Sergio Ramon; Prevosto, Leandro (IEEE, Institute of Electrical and Electronics Engineers, 2023-08-01)
      The effect of the application of plasma-activated water (PAW) on the quality and preservation of fresh-cut lettuce is reported in this article. PAW was produced by using a liquid-cathode air discharge. The average (bulk) ...

    • Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments 

      Colletti, Analia Cecilia; Denoya, Gabriela Inés; Budde, Claudio Olaf; Gabilondo, Julieta; Pachado, Jose Alberto; Vaudagna, Sergio Ramon; Polenta, Gustavo Alberto (Elsevier, 2022-08-21)
      Consumers demand fruit and vegetable products "on the go" that maintain color, flavor, nutritional and bioactive compounds almost equal to fresh products. Irradiation represents an effective technology traditionally used ...