Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area

dc.creatorRoura, Sara Ines
dc.creatorDavidivoch, L.A.
dc.creatordel Valle, C.E.
dc.date.accessioned2018-03-27T14:46:39Z
dc.date.accessioned2022-10-15T09:29:03Z
dc.date.available2018-03-27T14:46:39Z
dc.date.available2022-10-15T09:29:03Z
dc.date.created2018-03-27T14:46:39Z
dc.date.issued2000-02
dc.identifierRoura, Sara Ines; Davidivoch, L.A.; del Valle, C.E.; Quality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area; Elsevier Science; LWT - Food Science and Technology; 33; 1; 2-2000; 53-59
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/11336/40121
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4370493
dc.description.abstractWhole leaves of Swiss chard and leaves cut into 2, 3 and 4 cm wide strips were stored at 4 °C and 98% relative humidity for 11 d. Water, weight and chlorophyll concentration decreased continuously during storage, with losses depending on the degree of processing injury and relating to the damaged area per unit volume rather than to exposed area. Titratable acids and soluble solids contents presented greater decreases in the first 3 d of storage; thereafter their evolution did not show a definite tendency. © 2000 Academic Press.
dc.languageeng
dc.publisherElsevier Science
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1006/fstl.1999.0615
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643899906151
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectChard
dc.subjectLeafy Vegetables
dc.subjectMinimally Processed Foods
dc.titleQuality Loss in Minimally Processed Swiss Chard Related to Amount of Damaged Area
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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