Browsing CIA. Centro de Investigaciones de Agroindustria by Subject "Textura"
Now showing items 1-6 of 6
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Aplicación de irradiación Gamma en duraznos mínimamente procesados para mejorar la textura y calidad sensorial, y prevenir el desarrollo fúngico
(Universidad Nacional de Santiago del Estero, 2019-09)La manipulación y las operaciones mecánicas como el cortado, limitan la vida útil de frutas mínimamente procesadas, al acelerarse el proceso de maduración e incrementarse la susceptibilidad al pardeamiento enzimático y a ... -
Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
(Elsevier, 2020-09-04)Sensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely ... -
Efecto de la incorporación de sales y papaína y el tratamiento de cocción-pasteurización sous vide sobre parámetros tecnológicos, cromáticos y de textura de músculo superficial pectoralis bovino
(Asociación Argentina de Tecnólogos Alimentarios, 2019-11)La terneza es considerada por los consumidores como uno de los atributos más importantes en el momento de la compra. Sin embargo, la falta de uniformidad, debido a factores intrínsecos (características zootécnicas y ... -
Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters
(2016)The aim of the present research was to evaluate effects of freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles (sp: Aberdeen Angus) for instant meal. Samples were analysed by Scanning electron microscopy; ... -
Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics
(2020-10-24)The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. ... -
Texture and color analysis of lentils and rice for instant meal using image processing techniques
(2016-10)Typical approaches for measuring color and texture properties are mostly timeconsuming. An image-based method was used to evaluate texture and color in lentils and rice subjected to freeze-drying for an instant meal. Cooked ...