Buscar
Mostrando ítems 1-10 de 14
Aplicación de diferentes técnicas de Secado en frutas de Diospyros kaki var. ‘Fuyu’Application of different drying techniques in Diospyros kaki fruit Var. ‘Fuyu’
(Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales. Secretaria de Investigación y Posgrado, 2016-12-20)
El objetivo fue evaluar el efecto de las condiciones de deshidratación sobre la pérdida de agua y los cambios de color en Dyospiros kaki var. 'Fuyu'. Las condiciones fueron: i) Secado con aire a velocidad (1,1 m/s) y ...
High‐pressure processing of persimmon purée: Stability during chilled storage
(Wiley, 2019-11-13)
The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 ...
Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2017)
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
(Elsevier, 2019-10-24)
Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, ...
Penetration by Botryosphaeriaceae species in avocado, guava and persimmon fruit during postharvest
(Wiley, 2021-11-05)
Botryosphaeriaceae species have a wide host range and a worldwide distribution. These fungal species can colonize several plant organs, such as the trunk, leaves and fruit. Some Botryosphaeriaceae species cause important ...
Adsorption of atrazine herbicide from water by diospyros kaki fruit waste activated carbon
(ElsevierNetherlands, 2022)
Caracterização pós-colheita de variedade de caqui produzidas no Cerrado de Goiás
(Editora UFGD, 2018)
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
(Elsevier Science, 2020-02)
Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, ...