Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado

137 Páginas.

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2011
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Universidad de la Sabana
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Repositorio Universidad de la Sabana
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spa
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oai:intellectum.unisabana.edu.co:10818/192
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https://hdl.handle.net/10818/192
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Tecnología de alimentos
Melón de Castilla
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id REPOUSABAN_ecb772bd428d98aad711c13fda8abbd5
oai_identifier_str oai:intellectum.unisabana.edu.co:10818/192
network_acronym_str REPOUSABAN
network_name_str Repositorio Universidad de la Sabana
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dc.title.none.fl_str_mv Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
spellingShingle Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
Tecnología de alimentos
Melón de Castilla
title_short Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title_full Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title_fullStr Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title_full_unstemmed Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title_sort Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
dc.contributor.none.fl_str_mv Cáez Ramírez, Gabriela Rabe
dc.subject.none.fl_str_mv Tecnología de alimentos
Melón de Castilla
topic Tecnología de alimentos
Melón de Castilla
description 137 Páginas.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-09T16:36:42Z
2011-09-09T16:36:42Z
2011
2011-09-09
dc.type.none.fl_str_mv Tesis/Trabajo de grado - Especialización
http://purl.org/coar/resource_type/c_7a1f
Texto
info:eu-repo/semantics/other
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info:eu-repo/semantics/acceptedVersion
status_str acceptedVersion
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https://hdl.handle.net/10818/192
142731
TE00096
identifier_str_mv Aguayo, E., Escalona, V. H., & Artés, F. (2008). Effect of hot water treatment and various calcium salts on quality of fresh-cut Amarillo' melon. Postharvest Biology and Technology, 47(3), 397-406
Aguayo, E., Jansasithorn, R., & Kader, A. A. (2006). Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries. Postharvest Biology and Technology, 40(3), 269-278.
Aguilera, J. M., Cadoche, L., López, C., & Gutierrez, G. (2001). Microstructural changes of potato cells and starch granules heated in oil. Food Research International, 34(10), 939-947.
Aguilera, J. M., & Stanley, D. (1999). Microstructural Principles of Food Processing and Engineering Food Engineering Series. 2da edición. p 432.
Akhtar, A., & Hussain, A. (2010). Effect of calcium chloride treatments on quality characteristics of Loquat fruit during storage Pak. J. Bot., 42(1), 181 - 188.
Alandes, L., Hernando, I., Quiles, A., Pérez-Munuera, I., & Lluch, M. A. (2006). Cell Wall Stability of Fresh-Cut Fuji Apples Treated with Calcium Lactate. Journal of Food Science, 71(9), S615-S620
Alandes, L., Quiles, A., Pérez-Munuera, I., & Hernando, I. (2009). Improving the Quality of Fresh-Cut Apples, Pears, and Melons Using Natural Additives. Journal of Food Science, 74(2), S90-S96.
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142731
TE00096
url https://hdl.handle.net/10818/192
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language spa
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dc.publisher.none.fl_str_mv Universidad de La Sabana
Maestría en Diseño y Gestión de Procesos
Facultad de Ingeniería
publisher.none.fl_str_mv Universidad de La Sabana
Maestría en Diseño y Gestión de Procesos
Facultad de Ingeniería
dc.source.none.fl_str_mv Intellectum Repositorio Universidad de la Sabana
Universidad de la Sabana
institution Universidad de la Sabana
repository.name.fl_str_mv
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spelling Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortadoTecnología de alimentosMelón de Castilla137 Páginas.El objetivo fue evaluar el efecto de la aplicación de calcio sobre la estabilidad del tejido de melón (Cucumis melo L.) fresco pre-cortado. Al aplicar baños cálcicos se estableció que estos presentan un efecto positivo en la preservación de la estructura del tejido vegetal, asociado con una reducción en la pérdida de firmeza, debido a que la activación de la pectil-metil-esterasa, libera ácidos que interactúan con el calcio permitiendo la estabilización de la pared celular. El lactato de calcio permitió extender la vida útil en 9 días. Además se encontró una correlación lineal múltiple entre la firmeza y los parámetros morfométricos, que permitieron describir los cambios a nivel macro a través de las fluctuaciones en el tamaño y forma celular.Universidad de La SabanaMaestría en Diseño y Gestión de ProcesosFacultad de IngenieríaCáez Ramírez, Gabriela RabeCasas Forero, Nidia2011-09-09T16:36:42Z2011-09-09T16:36:42Z20112011-09-09Tesis/Trabajo de grado - Especializaciónhttp://purl.org/coar/resource_type/c_7a1fTextoinfo:eu-repo/semantics/otherhttp://purl.org/redcol/resource_type/COtherinfo:eu-repo/semantics/acceptedVersionapplication/pdfAguayo, E., Escalona, V. H., & Artés, F. (2008). Effect of hot water treatment and various calcium salts on quality of fresh-cut Amarillo' melon. Postharvest Biology and Technology, 47(3), 397-406Aguayo, E., Jansasithorn, R., & Kader, A. A. (2006). Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries. 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