Influencia de presión y tiempo en propiedades sensoriales, bromatológicas y microbiológicas en producto a base de berenjena (Solanum Melongena L)

Background: The eggplant (Solanum melongena) is a herbaceous plant of the family Solanaceae; It is greenish, black, purple, white, mottled purple, lilac or darker than usually rounded, pear-shaped or oval and length varied Objectives: The aim of this study was to evaluate the influence of pressure and exposition time on sensorial, bromatological and microbiological properties of an Eggplant based product (Solanum melongena L). Methods: A factorial design 22 was employed, where factors were pressure (10 and 20 psi) and exposure time (5 and 10 min) at constant temperature. Bromatological, microbiological and sensorial analyzed were performed Results

• Autores: Baleta Medrano L.C.; González Cuello R.E.; Peña Florez, Ricardo
• Tipo de recurso: Article of journal
• Fecha de publicación: 2016
• Institución: Universidad Cooperativa de Colombia
• Repositorio: Repositorio UCC
• OAI Identifier: oai:repository.ucc.edu.co:20.500.12494/42064
• Acceso en línea: https://doi.org/10.21501/23461780.3154; https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0716-10182016000400015; https://hdl.handle.net/20.500.12494/42064
• Palabra clave: Article; aubergine; bromatological property; microbiological property; nonhuman; parameters; pressure; sensorial property; time
• Rights: closedAccess
• License: http://purl.org/coar/access_right/c_14cb