Now showing items 1-2 of 2

  • 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 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 ...