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Evaluación por pérdida de peso de la aplicación de un recubrimiento en huevos frescos de gallina
(Instituto de Tecnología de Alimentos, INTA, 2022-12)The quality characteristics of the egg are determined by the weight, shape, color of shell, shell strength and degree of cleanliness, as well as internal parameters directly related to the degree of freshness and aging of ... -
Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments
(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 ... -
Pérdida de peso y parámetros de calida en huevo fresco de gallina recubiertos a base de polímeros comestibles
(Asociación Argentina de Tecnólogos Alimentarios - AATA, 2024-03)The application of edible coatings on fresh chicken eggs presents various advantages, such as increasing its useful life, preserving its internal quality, decrease in weight loss, reduction of breaks and vehicleization of ...