Celia Almela

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
The aim of this study was to develop a minimally processed persimmon product by applying different concentrations of thyme essential oil or lemon essential oil on the product in order to increase its shelf life. Essential oils were applied on cut persimmon in a preliminary stage of immersion, and the samples were then stored at 4 ℃ for seven days. Moisture(More)
The aim of this study was to evaluate the effect of a modified atmosphere (5% and 10% of CO2) and calcium lactate treatment on the respiratory metabolism of minimally processed persimmon. A static system to measure changes in the composition of the headspace was used. Composition, texture and colour were also analysed. Persimmon slices were evaluated(More)
  • 1