You are in the accessibility menu

Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/117134
Full metadata record
DC FieldValueLanguage
dc.contributor.authorDaiuto, Erica Regina-
dc.contributor.authorRusso, Viviane Citadini-
dc.contributor.authorVietes, Rogerio Lopes-
dc.contributor.authorFigueiredo Fumes, Joana Giffoni-
dc.contributor.authorVileigas, Danielle Fernandes-
dc.contributor.authorSmith, Robert E.-
dc.date.accessioned2015-03-18T15:55:16Z-
dc.date.accessioned2016-10-25T20:32:55Z-
dc.date.available2015-03-18T15:55:16Z-
dc.date.available2016-10-25T20:32:55Z-
dc.date.issued2014-08-01-
dc.identifierhttp://dx.doi.org/10.1111/jfpp.12176-
dc.identifier.citationJournal Of Food Processing And Preservation. Hoboken: Wiley-blackwell, v. 38, n. 4, p. 1999-2005, 2014.-
dc.identifier.issn0145-8892-
dc.identifier.urihttp://hdl.handle.net/11449/117134-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/117134-
dc.description.abstractRecently 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.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
dc.format.extent1999-2005-
dc.language.isoeng-
dc.publisherWiley-Blackwell-
dc.sourceWeb of Science-
dc.titleStability of a product prepared with Fuerte avocados exposed to gamma and UV-C radiationen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUS FDA-
dc.description.affiliationUNESP Botucatu, Fac Agron Sci UNESP, Botucatu, SP, Brazil-
dc.description.affiliationUS FDA, Lenexa, KS 66224 USA-
dc.description.affiliationUnespUNESP Botucatu, Fac Agron Sci UNESP, Botucatu, SP, Brazil-
dc.identifier.doi10.1111/jfpp.12176-
dc.identifier.wosWOS:000340168200067-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofJournal Of Food Processing And Preservation-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

There are no files associated with this item.
 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.