Browsing by Author "Benedetti, Benedito Carlo"
Now showing items 1-5 of 5
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A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips
(2016-10-01)
Article
Open AccessThe 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
(2011)
Conference report
Open Access -
Effect of citric acid on browning of fresh-cut potatoes and on texture after frying
(International Society for Horticultural Science, 2018-08-30)
Article
Open AccessFresh-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
(2014-08-17)
Article
Restricted access - publisher's policyIn 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 ... -
The influence of edible coatings, blanching and ultrasound treatments on quality attributes and shelf-life of vacuum packaged potato strips
(2017-11-01)
Article
Open AccessThe aim of this work was to investigate the effect of using ultrasound or edible coating as a possible alternative to blanching on the quality of vacuum-packaged potato strips. The treatments assessed were blanching (85 ...
