Hydrothermal treatment favors peeling of 'Pera' sweet orange fruit and does not alter quality Tratamento hidrotérmico facilita o descascamento de laranja 'Pera' e não afeta sua qualidade

Consumer demand for ready-to-eat-products has stimulated the development of new processing techniques to prepare fresh-cut fruit and vegetables. The aim of this study was to propose a peeling method for 'Pera' oranges (Citrus sinensis [L.] Osb.) by using a hydrothermal treatment and to determine its...

Szczegółowa specyfikacja

Opis bibliograficzny

Główni autorzy:	Maria Cecília de Arruda, Angelo Pedro Jacomino, Ana Luíza Pinheiro, Rafael Vasconcelos Ribeiro, Michelle Antonio Lochoski, Raquel Capistrano Moreira
Format:	Artigo
Język:	Inglês
Wydane:	Universidade de São Paulo 2008-04-01
Seria:	Scientia Agricola
Hasła przedmiotowe:	Citrus sinensis processamento mínimo temperatura fresh-cut temperature
Dostęp online:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200007
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!