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Edible coatings for enhancing osmodehydration process of pears using glucose solution: a study on mass transfer kinetics and quality assessment
(Wiley, 2024-02)The present study aimed to evaluate the combined application of edible coatings (alginate or pectin) and the osmotic dehydration process (glucose solution at 40 °Brix and 60 °Brix, solution temperatures of 20 and 40 °C, ... -
Efecto de la irradiación gamma sobre la calidad en arándanos frescos (variedad Emerald)
(Instituto de Tecnología de los Alimentos, Universidad Nacional del Litoral, 2021-07)Gamma irradiation technology could be a promising alternative for the preservation of fresh blueberries since it does not produce significant deterioration in their quality. The objective of this work was to evaluate the ...