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http://acervodigital.unesp.br/handle/11449/117134
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DC Field | Value | Language |
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dc.contributor.author | Daiuto, Erica Regina | - |
dc.contributor.author | Russo, Viviane Citadini | - |
dc.contributor.author | Vietes, Rogerio Lopes | - |
dc.contributor.author | Figueiredo Fumes, Joana Giffoni | - |
dc.contributor.author | Vileigas, Danielle Fernandes | - |
dc.contributor.author | Smith, Robert E. | - |
dc.date.accessioned | 2015-03-18T15:55:16Z | - |
dc.date.accessioned | 2016-10-25T20:32:55Z | - |
dc.date.available | 2015-03-18T15:55:16Z | - |
dc.date.available | 2016-10-25T20:32:55Z | - |
dc.date.issued | 2014-08-01 | - |
dc.identifier | http://dx.doi.org/10.1111/jfpp.12176 | - |
dc.identifier.citation | Journal Of Food Processing And Preservation. Hoboken: Wiley-blackwell, v. 38, n. 4, p. 1999-2005, 2014. | - |
dc.identifier.issn | 0145-8892 | - |
dc.identifier.uri | http://hdl.handle.net/11449/117134 | - |
dc.identifier.uri | http://acervodigital.unesp.br/handle/11449/117134 | - |
dc.description.abstract | Recently collected fruits were submitted to doses of 0.2, 0.4, 0.6 and 1.0 kGy of gamma irradiation and exposed to UV-C light for 5, 10, 15 and 20 min, made into guacamole and stored refrigerated (10 +/- 1C and 90 +/- 5% relative humidity). The ripened fruit was characterized by pH, titratable acidity and color. The product was also frozen in a domestic freezer at -18C and evaluated after 0, 30, 60 and 90 days. Guacamole prepared from fruits submitted to gamma radiation had lower values of polyphenol oxidase activity, titratable acidity and the more lipids when compared to other treatments. Gamma radiation did not change the sensorial quality of the product compared to the control. | en |
dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | - |
dc.format.extent | 1999-2005 | - |
dc.language.iso | eng | - |
dc.publisher | Wiley-Blackwell | - |
dc.source | Web of Science | - |
dc.title | Stability of a product prepared with Fuerte avocados exposed to gamma and UV-C radiation | en |
dc.type | outro | - |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | - |
dc.contributor.institution | US FDA | - |
dc.description.affiliation | UNESP Botucatu, Fac Agron Sci UNESP, Botucatu, SP, Brazil | - |
dc.description.affiliation | US FDA, Lenexa, KS 66224 USA | - |
dc.description.affiliationUnesp | UNESP Botucatu, Fac Agron Sci UNESP, Botucatu, SP, Brazil | - |
dc.identifier.doi | 10.1111/jfpp.12176 | - |
dc.identifier.wos | WOS:000340168200067 | - |
dc.rights.accessRights | Acesso restrito | - |
dc.relation.ispartof | Journal Of Food Processing And Preservation | - |
Appears in Collections: | Artigos, TCCs, Teses e Dissertações da Unesp |
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