Now showing items 1-4 of 4

    • A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips 

      Alvares Amaral, Rivia; Benedetti, Benedito Carlo; Pujolà Cunill, Montserrat; Achaerandio Puente, María Isabel; Bachelli, Mara Lígia (2016-10-01)
      Article
      Open Access
      The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days. For ...
    • Effect of citric acid on browning of fresh-cut potatoes and on texture after frying 

      Alvares Amaral, Rivia; Pujolà Cunill, Montserrat; Achaerandio Puente, María Isabel; Benedetti, Benedito Carlo (2011)
      Conference report
      Open Access
    • Effect of citric acid on browning of fresh-cut potatoes and on texture after frying 

      Alvares Amaral, Rivia; Benedetti, Benedito Carlo; Pujolà Cunill, Montserrat; Achaerandio Puente, María Isabel (International Society for Horticultural Science, 2018-08-30)
      Article
      Open Access
      Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life. This study aimed to evaluate the predisposition ...
    • Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage 

      Alvares Amaral, Rivia; Pujolà Cunill, Montserrat; Benedetti, Benedito Carlo; Achaerandio Puente, María Isabel; Bachelli, Mara Lígia (2014-08-17)
      Article
      Restricted access - publisher's policy
      In the industry of fresh-cut potatoes, controlling browning and delaying the loss of texture are important factors to obtain a high-quality product. The use of ultrasound can avoid these undesirable phenomena due to its ...