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Sökning: WFRF:(Cocci E.) > (2012) > The potential role ...
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| Fältnamn | Indikatorer | Metadata |
|---|---|---|
| 000 | 03515naa a2200445 4500 | |
| 001 | oai:lup.lub.lu.se:f3a40928-717c-4f99-b41a-30b158174e5d | |
| 003 | SwePub | |
| 008 | 160401s2012 | |||||||||||000 ||eng| | |
| 024 | 7 | a https://lup.lub.lu.se/record/31844202 URI |
| 024 | 7 | a https://doi.org/10.1016/j.lwt.2012.07.0202 DOI |
| 040 | a (SwePub)lu | |
| 041 | a engb eng | |
| 042 | 9 SwePub | |
| 072 | 7 | a art2 swepub-publicationtype |
| 072 | 7 | a ref2 swepub-contenttype |
| 100 | 1 | a Rocculi, P.4 aut |
| 245 | 1 0 | a The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits |
| 264 | 1 | b Elsevier BV,c 2012 |
| 520 | a Attention is drawn to the feasibility of using high sensitivity isothermal heat conduction calorimetry to study metabolic responses of differently processed and stored fresh-cut fruit. The heat production of endogenous (tissue metabolism during 12 h of analysis at 10 degrees C for kiwifruit and strawberry) and exogenous (microbial growth during 18 d of analysis at 10 degrees C for cantaloupe) biological processes was investigated. Osmotic dehydration of fresh kiwifruit in sucrose solution (61.5 g/L) at different treatment times (30, 60 and 180 min), resulted in metabolic heat production decrease, confirming the progressive cell death induced by osmotic dehydration. Analysis on strawberry slices under two atmospheric conditions (air and innovative modified atmosphere) seemed to confirm the inhibitory effect of N2O on metabolic activity. Cantaloupe samples immersed in three different syrups (SS: sucrose syrup (20 degrees Brix); SS1: SS + 0.5 g/L ascorbic acid + 0.5 g/L citric acid; SS2: SS1 + 0.1 g/L potassium sorbate) showed a stability increase when additives with antimicrobial properties were included. Our findings confirm that isothermal calorimetry provides a versatile and high sensitive tool for conducting fundamental metabolic studies on the effect of different processing operations on the quality and shelf life of fresh-cut fruit and vegetables. (C) 2012 Elsevier Ltd. All rights reserved. | |
| 650 | 7 | a TEKNIK OCH TEKNOLOGIERx Annan teknikx Livsmedelsteknik0 (SwePub)211012 hsv//swe |
| 650 | 7 | a ENGINEERING AND TECHNOLOGYx Other Engineering and Technologiesx Food Engineering0 (SwePub)211012 hsv//eng |
| 653 | a Minimally processed fruit | |
| 653 | a Metabolic heat | |
| 653 | a Thermal power | |
| 653 | a Osmotic | |
| 653 | a dehydration | |
| 653 | a Modified atmosphere packaging | |
| 653 | a Syrup | |
| 700 | 1 | a Panarese, V.4 aut |
| 700 | 1 | a Tylewicz, U.4 aut |
| 700 | 1 | a Santagapita, P.4 aut |
| 700 | 1 | a Cocci, E.4 aut |
| 700 | 1 | a Gomez, Federicou Lund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH4 aut0 (Swepub:lu)ltkk-fgo |
| 700 | 1 | a Romani, S.4 aut |
| 700 | 1 | a Rosa, M. Dalla4 aut |
| 710 | 2 | a Livsmedelsteknikb Avdelningen för livsmedel och läkemedel4 org |
| 773 | 0 | t LWT - Food Science and Technologyd : Elsevier BVg 49:2, s. 320-323q 49:2<320-323x 0023-6438 |
| 856 | 4 | u http://dx.doi.org/10.1016/j.lwt.2012.07.020y FULLTEXT |
| 856 | 4 8 | u https://lup.lub.lu.se/record/3184420 |
| 856 | 4 8 | u https://doi.org/10.1016/j.lwt.2012.07.020 |
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