Artículo
Muntada, V.; Gerschenson, L.N.; Alzamora, S.M.; Castro, M.A. "Solute infusion effects on texture of minimally processed kiwifruit" (1998) Journal of Food Science. 63(4):616-620
Consulte la política de Acceso Abierto del editor
Abstract:
Samples of kiwifruit infused with glucose, glycerol or sucrose solutions at atmospheric pressure to a(w)=0.97 showed smaller failure forces, under compression, than fresh fruit. Calcium lactate in the solution increased failure forces 30-60% depending on the humectant used. Glucose infusion under vacuum to the same a(w) produced failure forces >300% greater than those observed after atmospheric infusion. Solute infusion reduced greatly the elastic component of the rheological behavior. Microscopic observations showed atmospheric solute infusion caused contraction of cellular membranes, degradation of cell walls and intercell contact decrease. Calcium helped maintain cell cohesion. Vacuum infused tissues showed cell wall optical density similar to fresh cells.
Registro:
| Documento: | Artículo |
| Título: | Solute infusion effects on texture of minimally processed kiwifruit |
| Autor: | Muntada, V.; Gerschenson, L.N.; Alzamora, S.M.; Castro, M.A. |
| Filiación: | Buenos Aires Univ., Argentina Argentine Research Council (CONICET), Industry Dept., Argentina Biology Dept., Ciudad Univ., Buenos Aires Univ., (1428) Buenos Aires, Argentina |
| Palabras clave: | Infusion; Kiwifruit; Solute; Structure; Texture; Actinidia deliciosa |
| Año: | 1998 |
| Volumen: | 63 |
| Número: | 4 |
| Página de inicio: | 616 |
| Página de fin: | 620 |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| CODEN: | JFDSA |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v63_n4_p616_Muntada |
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Citas:
---------- APA ----------
Muntada, V., Gerschenson, L.N., Alzamora, S.M. & Castro, M.A. (1998) . Solute infusion effects on texture of minimally processed kiwifruit. Journal of Food Science, 63(4), 616-620.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v63_n4_p616_Muntada [ ]
---------- CHICAGO ----------
Muntada, V., Gerschenson, L.N., Alzamora, S.M., Castro, M.A. "Solute infusion effects on texture of minimally processed kiwifruit" . Journal of Food Science 63, no. 4 (1998) : 616-620.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v63_n4_p616_Muntada [ ]
---------- MLA ----------
Muntada, V., Gerschenson, L.N., Alzamora, S.M., Castro, M.A. "Solute infusion effects on texture of minimally processed kiwifruit" . Journal of Food Science, vol. 63, no. 4, 1998, pp. 616-620.Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v63_n4_p616_Muntada [ ]
---------- VANCOUVER ----------
Muntada, V., Gerschenson, L.N., Alzamora, S.M., Castro, M.A. Solute infusion effects on texture of minimally processed kiwifruit. J. Food. Sci. 1998;63(4):616-620.Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v63_n4_p616_Muntada [ ]
