Show simple item record

dc.contributor.advisorCáez Ramírez, Gabriela Rabe
dc.contributor.authorCasas Forero, Nidia
dc.date.accessioned2011-09-09T16:36:42Z
dc.date.available2011-09-09T16:36:42Z
dc.date.created2011
dc.date.issued2011-09-09
dc.identifier.citationAguayo, 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
dc.identifier.citationAguayo, 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.
dc.identifier.citationAguilera, 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.
dc.identifier.citationAguilera, J. M., & Stanley, D. (1999). Microstructural Principles of Food Processing and Engineering Food Engineering Series. 2da edición. p 432.
dc.identifier.citationAkhtar, A., & Hussain, A. (2010). Effect of calcium chloride treatments on quality characteristics of Loquat fruit during storage Pak. J. Bot., 42(1), 181 - 188.
dc.identifier.citationAlandes, 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
dc.identifier.citationAlandes, 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.
dc.identifier.citationAlothman, M., Bhat, R., & Karim, A. A. (2009). UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innovative Food Science & Emerging Technologies, 10(4), 512-516
dc.identifier.citationAllan-Wojtas, P., Sanford, K., McRae, K., & Carbyn, S. (2003). An integrated microstructural and sensory approach to describe apple texture. Journal of the American Society for horticultural Science, 128(3), 381 - 390
dc.identifier.citationAllende, A., Desmet, M., Vanstreels, E., Verlinden, B. E., & Nicolaï, B. M. (2004). Micromechanical and geometrical properties of tomato skin related to differences in puncture injury susceptibility. Postharvest Biology and Technology, 34(2), 131-141.
dc.identifier.citationAllende, A., Marín, A., Buendía, B., Tomás-Barberán, F., & Gil, M. I. (2007). Impact of combined postharvest treatments (UV-C light, gaseous O3, superatmospheric O2 and high CO2) on health promoting compounds and shelf-life of strawberries. Postharvest Biology and Technology, 46(3), 201- 211
dc.identifier.citationAMPEX (2006). Perfil de Mercado del Melón fresco (Cucumis Melo L.). AMPEX - Asociación macroregional de productores para la exportación, 33.
dc.identifier.citationAnino, S. V., Salvatori, D. M., & Alzamora, S. M. (2006). Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research International, 39(2), 154-164
dc.identifier.citationAnnous, B., Burke, A., & Sites, J. (2004). Surface pasteurization of whole fresh cantaloupes inoculated with Salmonella poona or Escherichia coli. J Food Prot, 67, 1876 – 1885
dc.identifier.citationAnónimo (2011). Morfoestructura de la Sierra de Gredos. Glosario - Morfoestructura.
dc.identifier.citationArtés-Hernández, F., Robles, P. A., Gómez, P. A., Tomás-Callejas, A., & Artés, F. (2010). Low UV-C illumination for keeping overall quality of fresh-cut watermelon. Postharvest Biology and Technology, 55(2), 114-120
dc.identifier.citationArtés, F. (2000). Productos vegetales procesados en fresco. En Aplicación del frío a los alimentos. Lamua. Mundi Prensa. 127-214.
dc.identifier.citationlettuce as affected by several treatments. . In: R. A. M. Hägg, A.M. Evers and K. Tiikkala,, Agriculture Food Quality II. Quality Management of Fruits and Vegetables. The Royal Society of Chemistry (pp. 115 - 118). London
dc.identifier.citationASOHOFRUCOL (2010). Lineamientos de politica para el sector hortofruticola en Colombia. Asociación Hortifrutícola de Colombia
dc.identifier.citationAzcón-Bieto, J., & Talón, M. (2000). Fundamentos de fisiología vegetal Universidad de Barcelona, Spain: Editorial McGraw-Hill Interamérica
dc.identifier.citationBarcelo, J., Nicolas, G., Sabater, B., & Sánchez-Tamés, R. (2001). Fisiología vegetal. Madrid: Editorial Piramide
dc.identifier.citationBarry-Ryan, C., & O'Beirne, D. (1998). Quality and Shelf-life of Fresh Cut Carrot Slices as Affected by Slicing Method. Journal of Food Science, 63(5), 851-856.
dc.identifier.citationBeirão-da-Costa, S., Cardoso, A., Martins, L. L., Empis, J., & Moldão-Martins, M. (2008). The effect of calcium dips combined with mild heating of whole kiwifruit for fruit slices quality maintenance. Food Chemistry, 108(1), 191-197.
dc.identifier.citationBhande, S. D., Ravindra, M. R., & Goswami, T. K. (2008). Respiration rate of banana fruit under aerobic conditions at different storage temperatures. Journal of Food Engineering, 87(1), 116-123.
dc.identifier.citationBrett, C., & Waldrom, K. (1990). Physiology and biochemistry of plant cell walls. Inglaterra: Ed. Chapman & Hall
dc.identifier.citationBusse, J. S., & Palta, J. P. (2006). Investigating the in vivo calcium transport path to developing potato tuber using 45Ca: a new concept in potato tuber calcium nutrition. Physiologia Plantarum, 128(2), 313- 323.
dc.identifier.citationConte, A., Scrocco, C., Lecce, L., Mastromatteo, M., & Del Nobile, M. A. (2009). Ready-to-eat sweet cherries: Study on different packaging systems. Innovative Food Science & Emerging Technologies, 10(4), 564-571
dc.identifier.citationCosgrove, D. (2001). Wall structure and wall loosening. A look backwards and forwards. Plant Physiology, 125, 131 - 134.
dc.identifier.citationChardonnet, C. O., Charron, C. S., Sams, C. E., & Conway, W. S. (2003). Chemical changes in the cortical tissue and cell walls of calcium-infiltrated [`]Golden Delicious' apples during storage. Postharvest Biology and Technology, 28(1), 97-111.
dc.identifier.citationChen, F., Liu, H., Yang, H., Lai, S., Cheng, X., Xin, Y., Yang, B., Hou, H., Yao, Y., Zhang, S., Bu, G., & Deng, Y. (2011). Quality attributes and cell wall properties of strawberries (Fragaria annanassa Duch.) under calcium chloride treatment. Food Chemistry, 126(2), 450-459.
dc.identifier.citationDe Roeck, A., Mols, J., Sila, D. N., Duvetter, T., Van Loey, A., & Hendrickx, M. (2010). Improving the hardness of thermally processed carrots by selective pretreatments. Food Research International, 43(5), 1297-1303
dc.identifier.citationDel Nobile, M. A., Conte, A., Scrocco, C., & Brescia, I. (2009). New strategies for minimally processed cactus pear packaging. Innovative Food Science & Emerging Technologies, 10(3), 356-362.
dc.identifier.citationEdwards, M. (1999). Vegetables and Fruit. In: A. Rosenthal, Food Texture (pp. 259 - 327). Gaithersburg: Aspen Publishers.
dc.identifier.citationFan, X., Annous, B. A., Beaulieu, J. C., & Sites, J. E. (2008). Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh-Cut Cantaloupe. Journal of Food Science, 73(3), M91- M98
dc.identifier.citationFAO (2008). Organización de las Naciones Unidas para la Agricultura y la Alimentación: Base de datos FAOSTAT.
dc.identifier.citationFAO (2010). Organización de las Naciones Unidas para la Agricultura y la Alimentación: Tablas de composición de alimentos.
dc.identifier.citationFito, P., Chiralt, A., Betoret, N., Gras, M., Cháfer, M., Martínez-Monzó, J., Andrés, A., & Vidal, D. (2001). Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development. Journal of Food Engineering, 49(2-3), 175-183
dc.identifier.citationGil, M. I., Selma, M. V., López-Gálvez, F., & Allende, A. (2009). Fresh-cut product sanitation and wash water disinfection: Problems and solutions. International Journal of Food Microbiology, 134(1-2), 37-45
dc.identifier.citationGomes, M. H., Fundo, J. F., Santos, S., Amaro, A. L., & Almeida, D. P. F. (2010). Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut [`]Rocha' pear. Postharvest Biology and Technology, 58(3), 239-246
dc.identifier.citationGrant, G. T., Morris, E. R., Rees, D. A., Smith, P. J. C., & Thom, D. (1973). Biological interactions between polysaccharides and divalent caitons: The egg-box model. . FEBS Letters, 32, 195-198.
dc.identifier.citationHernández-Muñoz, P., Almenar, E., Ocio, M. J., & Gavara, R. (2006). Effect of calcium dips and chitosan coatings on postharvest life of strawberries (Fragaria x ananassa). Postharvest Biology and Technology, 39(3), 247-253
dc.identifier.citationHewajulige, I. G. N., Wilson Wijeratnam, R. S., Wijesundera, R. L. C., & Abeysekere, M. (2003). Fruit calcium concentration and chilling injury during low temperature storage of pineapple. Journal of the Science of Food and Agriculture, 83(14), 1451-1454.
dc.identifier.citationHigashi, K., Ezura, H., & Hosoya, K. (1999). Histological analysis of fruit development between two melon (Cucumis melo L. reticulatus) genotypes setting a different size of fruit. Journal of Experimental Botany, Volume 50, Number 339, October 1999 , pp. 1593-1597(5), 50(5), 1593 - 1597.
dc.identifier.citationKonstankiewicz, K., Czachor, H., Gancarz, M., Krol, A., Pawlak, K., & Zdunek, A. (2002). Cell structural parameters of potato tuber tissue International Agrophysics, 16(2), 119 - 127.
dc.identifier.citationKonstankiewicz, K., Pawlak, K., & Zdune, A. (2001). Influence of structural parameters of potato tuber cells on their mechanical properties. Int. Agrophysics, 15, 243 - 246
dc.identifier.citationLamikanra, O., Bett-Garber, K. L., Ingram, D. A., & Watson, M. A. (2005). Use of Mild Heat Pretreatment for Quality Retention of Fresh-cut Cantaloupe Melon. Journal of Food Science, 70(1), C53- C57
dc.identifier.citationLamikanra, O., Bett-Garber, K. L., Watson, M. A., & Ingram, D. A. (2010). Underwater processing with and without added calcium influences shelf life quality of fresh-cut cantaloupe. Journal of Food Quality, 33, 246-261
dc.identifier.citationLamikanra, O., Richard, O. A., & Parker, A. (2002). Ultraviolet induced stress response in fresh cut cantaloupe. Phytochemistry, 60(1), 27-32.
dc.identifier.citationLamikanra, O., & Watson, M. A. (2004). Effect of Calcium Treatment Temperature on Fresh-cut Cantaloupe Melon during Storage. Journal of Food Science, 69(6), C468-C472.
dc.identifier.citationLamikanra, O., & Watson, M. A. (2007). Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage. Food Chemistry, 102(4), 1383-1388.
dc.identifier.citationLewicki, P. P., & Porzecka-Pawlak, R. (2005). Effect of osmotic dewatering on apple tissue structure. Journal of Food Engineering, 66(1), 43-50.
dc.identifier.citationLiu, H., Chen, F., Yang, H., Yao, Y., Gong, X., Xin, Y., & Ding, C. (2009). Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits. Food Research International, 42(8), 1131-1140.
dc.identifier.citationLuna-Guzmán, I., & Barrett, D. M. (2000). Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biology and Technology, 19(1), 61-72.
dc.identifier.citationLuna-Guzman, I., Cantwell, M., & Barrett , D. M. (1999). Fresh-cut cantaloupe: effects of CaCl2 dips and heat treatments on firmness and metabolic activity. Postharvest Biology and Technology, 17, 201- 213
dc.identifier.citationManganaris, G. A., Vasilakakis, M., Diamantidis, G., & Mignani, I. (2007). The effect of postharvest calcium application on tissue calcium concentration, quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits. Food Chemistry, 100(4), 1385-1392.
dc.identifier.citationMarquez, C. (2009). Caracterización fisiológica, físico-química, reológica, nutraceútica, estrcutural y sensorial de la Guanábana (Annona muricata L. cv. Elita). Departamento de Ciencias Agronómicas vol. Doctor en Ciencias (p. 274). Medellín: Universidad Nacional de Colombia - Sede Medellín
dc.identifier.citationMartens, H. J., & Thybo, A. K. (2000). An Integrated Microstructural, Sensory and Instrumental Approach to Describe Potato Texture. Lebensmittel-Wissenschaft und-Technologie, 33(7), 471-482
dc.identifier.citationMartín-Diana, A. B., Rico, D., Frías, J. M., Barat, J. M., Henehan, G. T. M., & Barry-Ryan, C. (2007). Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review. Trends in Food Science & Technology, 18(4), 210-218
dc.identifier.citationMayor, L., Pissarra, J., & Sereno, A. M. (2008). Microstructural changes during osmotic dehydration of parenchymatic pumpkin tissue. Journal of Food Engineering, 85(3), 326-339.
dc.identifier.citationMayor, L., Silva, M. A., & Sereno, A. M. (2005). Microstructural Changes during Drying of Apple Slices. Drying Technology: An International Journal, 23(9), 2261 - 2276.
dc.identifier.citationMcAtee P, H. L., Johnston J, Schaffer R (2009). A rapid method of fruit cell isolation for cell size and shape measurements. Plant Methods, 5(5), 1 - 7
dc.identifier.citationMignani, I., Greve, L. C., Ben-Arie, R., Stotz, H. U., Li, C., Shackel, K. A., & Labavitch, J. M. (1995). The effects of GA3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarp. Physiologia Plantarum, 93(1), 108-115.
dc.identifier.citationMinAgricultura (2008). Informe técnico. Bogotá, D.C.: Oficina de Información y Estadística. . Ministerio de Agricultura y Desarrollo Rural, 13p.
dc.identifier.citationNTC5207 (2004). Frutas Frescas: Melon variedad Cantaloupe - Especificaciones. (pp. 1 - 19): Instituto Colombino de Normas Técnicas y Certificación - ICONTEC.
dc.identifier.citationNunes, C., Santos, C., Pinto, G., Silva, S., Lopes-da-Silva, J. A., Saraiva, J. A., & Coimbra, M. A. (2009). Effects of ripening on microstructure and texture of "Ameixa d'Elvas" candied plums. Food Chemistry, 115(3), 1094-1101.
dc.identifier.citationNunez-Palenius, H., Gomez-Liu, M., Ochoa-Alijo, N., Grumet, R., Lester, G., & Cantliffe, D. (2008). Melon fruits: Genetic diversity, physiology and biotechnology features. Critical Reviews in Biotechnology, 28, 13 - 55.
dc.identifier.citationOey, M. L., Vanstreels, E., De Baerdemaeker, J., Tijskens, E., Ramon, H., Hertog, M. L. A. T. M., & Nicolaï, B. (2007). Effect of turgor on micromechanical and structural properties of apple tissue: A quantitative analysis. Postharvest Biology and Technology, 44(3), 240-247.
dc.identifier.citationOey, M. L., Vanstreels, E., De Baerdemaeker, J., Tijskens, E., Ramon, H., & Nicolaï, B. (2006). Influence of Turgor on Micromechanical and Structural Properties of Apple Tissue. IUFOST 2006.
dc.identifier.citationOgbonna, P. E., & Odo, L. C. (2011). Efficiency of seed extraction methods in the control of loss and low seed quality in egusi melon (Colocynthis citrullus L.). Journal of Horticulture and Forestry, 3(2), 58 - 62.
dc.identifier.citationOlivas, G. I., Mattinson, D. S., & Barbosa-Cánovas, G. V. (2007). Alginate coatings for preservation of minimally processed [`]Gala' apples. Postharvest Biology and Technology, 45(1), 89-96
dc.identifier.citationOms-Oliu, G., Aguiló-Aguayo, I., & Martín-Belloso, O. (2006). Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds. Journal of Food Science, 71(3), S216-S224.
dc.identifier.citationOms-Oliu, G., Rojas-Graü, M. A., González, L. A., Varela, P., Soliva-Fortuny, R., Hernando, M. I. H., Munuera, I. P., Fiszman, S., & Martín-Belloso, O. (2010). Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biology and Technology, 57(3), 139-148.
dc.identifier.citationPerez-Gago, M. B., Serra, M., & Río, M. A. d. (2006). Color change of fresh-cut apples coated with whey protein concentrate-based edible coatings. Postharvest Biology and Technology, 39(1), 84-92
dc.identifier.citationPhan, T., Bo, W., West, G., Lycett, G., & Tucker, G. (2007). Silencing of the major salt dependent isoform of pectinesterase in tomato alters fruit softening. Plant Physiology, 144, 1960 - 1916.
dc.identifier.citationPortela, S. I., & Cantwell, M. I. (2001). Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh-cut Cantaloupe Melon. Journal of Food Science, 66(9), 1265-1270.
dc.identifier.citationRagaert, P., Verbeke, W., Devlieghere, F., & Debevere, J. (2004). Consumer perception and choice of minimally processed vegetables and packaged fruits. . Food Quality and Preference, 15, 259 - 270
dc.identifier.citationRamos, I. N., Silva, C. L. M., Sereno, A. M., & Aguilera, J. M. (2004). Quantification of microstructural changes during first stage air drying of grape tissue. Journal of Food Engineering, 62(2), 159-164
dc.identifier.citationRapisarda, P., Caggia, C., Lanza, C. M., Bellomo, S. E., Pannuzzo, P., & Restuccia, C. (2006). Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films. Journal of Food Science, 71(3), S299-S306.
dc.identifier.citationRico, D., Martín-Diana, A. B., Frías, J. M., Barat, J. M., Henehan, G. T. M., & Barry-Ryan, C. (2007). Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots. Journal of Food Engineering, 79(4), 1196-1206
dc.identifier.citationRocculi, P., Romani, S., & Rosa, M. D. (2004). Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere. Food Research International, 37(4), 329-335.
dc.identifier.citationRojas-Graü, M. A., Raybaudi-Massilia, R. M., Soliva-Fortuny, R. C., Avena-Bustillos, R. J., McHugh, T. H., & Martín-Belloso, O. (2007). Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples. Postharvest Biology and Technology, 45(2), 254-264.
dc.identifier.citationRojas-Graü, M. A., Sobrino-López, A., Soledad Tapia, M., & Martín-Belloso, O. (2006). Browning Inhibition in Fresh-cut‘Fuji’Apple Slices by Natural Antibrowning Agents. Journal of Food Science, 71(1), S59-S65
dc.identifier.citationRojas-Graü, M. A., Soliva-Fortuny, R., & Martín-Belloso, O. (2008). Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid. Journal of Food Science, 73(6), S267-S272.
dc.identifier.citationRojas-Graü, M. A., Tapia, M. S., & Martín-Belloso, O. (2008). Using polysaccharide-based edible coatings to maintain quality of fresh-cut Fuji apples. LWT - Food Science and Technology, 41(1), 139- 147
dc.identifier.citationRosli, H. G., Civello, P. M., & Martinez, G. A. (2004). Changes in cell wall composition of three Fragaria x ananassa cultivars with different softening rate during ripening. Plant physiology and biochemistry : PPB / Societe francaise de physiologie vegetale, 42(10), 823-831.
dc.identifier.citationSaftner, R. A., Bai, J., Abbott, J. A., & Lee, Y. S. (2003). Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks. Postharvest Biology and Technology, 29(3), 257-269.
dc.identifier.citationSansiribhan, S., Devahastin, S., & Soponronnarit, S. (2010). Quantitative Evaluation of Microstructural Changes and their Relations with Some Physical Characteristics of Food during Drying. Journal of Food Science, 75(7), E453-E461.
dc.identifier.citationSaurel, R. (2004). Improving the texture of processed vegetable by vacuum infusion. In: D. Kilcast, Texture in Food: Solid Foods (pp. 364 - 387). England: CRC Press.
dc.identifier.citationSeguí, L., Fito, P. J., & Fito, P. (2010). Analysis of structure-property relationships in isolated cells during OD treatments. Effect of initial structure on the cell behaviour. Journal of Food Engineering, 99(4), 417-423.
dc.identifier.citationSila, D. N., Smout, C., Vu, T. S., & Hendrickx, M. E. (2004). Effects of High-Pressure Pretreatment and Calcium Soaking on the Texture Degradation Kinetics of Carrots during Thermal Processing. Journal of Food Science, 69(5), E205-E211.
dc.identifier.citationSila, D. N., Van Buggenhout, S., Duvetter, T., Fraeye, I., De Roeck, A., Van Loey, A., & Hendrickx, M. (2009). Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships. Comprehensive Reviews in Food Science and Food Safety, 8(2), 86-104.
dc.identifier.citationSilveira, A. C., Conesa, A., Aguayo, E., & Artes, F. (2008). Alternative Sanitizers to Chlorine for Use on Fresh-Cut “Galia” (Cucumis melo var. catalupensis) Melon. Journal of Food Science, 73(9), M405- M411.
dc.identifier.citationSoliva-Fortuny, R. C., Lluch, M. A., Quiles, A., Grigelmo-Miguel, N., & Martín-Belloso, O. (2003). Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples. Journal of Food Science, 68(1), 312-317.
dc.identifier.citationSoliva-Fortuny, R. C., & Martín-Belloso, O. (2003). Microbiological and biochemical changes in minimally processed fresh-cut Conference pears. European Food Research and Technology, 21
dc.identifier.citationSolomon, E., Huang, L., Sites, J., & Annous, B. (2006a). Thermal inactivation of Salmonella on cantaloupes using hot water. Journal of Food Science, 71(2), M25 - 30
dc.identifier.citationSolomon, E. B., Huang, L., Sites, J. E., & Annous, B. A. (2006b). Thermal Inactivation of Salmonella on Cantaloupes Using Hot Water. Journal of Food Science, 71(2), M25-M30.
dc.identifier.citationTrejo Araya, X. I., Hendrickx, M., Verlinden, B. E., Van Buggenhout, S., Smale, N. J., Stewart, C., & John Mawson, A. (2007). Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach. Journal of Food Engineering, 80(3), 873-884.
dc.identifier.citationUkuku, D., Pilizota, V., & Sapers, G. (2004). Effect of hot water and hydrogen peroxide treatment on survival of Salmonella and microbial quality of whole cantaloupe and fresh-cut cantaloupe. J Food Prot, 67, 432 - 437
dc.identifier.citationUSDA (2008). Economic Research Service - United States Departament Agriculture.
dc.identifier.citationVan Buggenhout, S., Sila, D. N., Duvetter, T., Van Loey, A., & Hendrickx, M. (2009). Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering. Comprehensive Reviews in Food Science and Food Safety, 8(2), 105-117.
dc.identifier.citationVarela, P., Aguilera, J. M., & Fiszman, S. (2008). Quantification of fracture properties and microstructural features of roasted Marcona almonds by image analysis. LWT - Food Science and Technology, 41(1), 10-17.
dc.identifier.citationVarela, P., Salvador, A., & Fiszman, S. (2007). Changes in apple tissue with storage time: Rheological, textural and microstructural analyses. Journal of Food Engineering, 78(2), 622-629
dc.identifier.citationWaldron, K. (2004). Plant structure and fruit and vegetable texture In: D. Kilcast, Texture in Food: Solid Foods (pp. 242 - 258). England: CRC Press
dc.identifier.citationWiley, R. C. (1997). Introducción a las frutas y hortalizas mínimamente procesadas, en: Frutas y hortalizas mínimamente procesadas y refrigeradas. Zaragoza: Editorial Acribia.
dc.identifier.citationZdunek, A., & Umeda, M. (2005). Influence of cell size and cell wall volume fraction on failure properties of potato and carrot tissue. . Journal of Texture Studies, 36(1), 25-43
dc.identifier.urihttp://hdl.handle.net/10818/192
dc.description137 Páginas.
dc.description.abstractEl 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.es_CO
dc.language.isospaes_CO
dc.publisherUniversidad de La Sabana
dc.sourceIntellectum Repositorio Universidad de la Sabana
dc.sourceUniversidad de la Sabana
dc.subjectTecnología de alimentoses_CO
dc.subjectMelón de Castillaes_CO
dc.titleEvaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortadoes_CO
dc.typebachelorThesis
dc.publisher.programMaestría en Diseño y Gestión de Procesos
dc.publisher.departmentFacultad de Ingeniería
dc.identifier.local142731
dc.identifier.localTE00096
dc.type.localTesis de maestría
dc.type.hasVersionpublishedVersion
dc.rights.accessRightsopenAccesses_CO
dc.creator.degreeMagíster en Diseño y Gestión de Procesos
dc.creator.degreeMagíster en Diseño y Gestión de Procesos


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record