Perla A Gómez

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The effect of postharvest vapor heat treatments at 95℃ (4, 7, and 10 s) regarding a conventional sanitizing treatment with 100 mg NaClO l-1 on enzyme activities (phenylalanine ammonia lyase,(More)
BACKGROUND In recent years there has been increasing consumer pressure to avoid the use of agrochemicals such as chlorine on fresh plant products for extending their shelf life. The combined use of(More)
Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in health-promoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to(More)
BACKGROUND Biochemical and enzymatic responses to long-term regulated deficit irrigation (RDI) at harvest, during cold storage and after the retail sale period of 'Flordastar' early peaches were(More)
Phenolic compounds are phytochemicals with high health-promoting properties. Carrot is a vegetable highly worldwide consumed although its phenolic content is low compared to other plant products. The(More)
Smoothies represent an excellent and convenient alternative to promote the daily consumption of fruit and vegetables in order to obtain their health-promoting benefits. Accordingly, a green fresh(More)
The nutritional quality changes of the fresh-cut kailan-hybrid broccoli were compared with those of the 'Parthenon' cv. throughout 15 days at 2 ℃, 5 ℃ and 8 ℃ under air and modified atmosphere(More)
BACKGROUND Thermal processing causes a number of undesirable changes in physicochemical and bioactive properties of tomato products. Microwave (MW) technology is an emergent thermal industrial(More)
BACKGROUND The heating of a green smoothie during an innovative semi-continuous microwave treatment (MW; 9 kW for 15 s) was modelled. Thermal and dielectric properties of the samples were previously(More)