Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado

137 Páginas.

Autores:
Casas Forero, Nidia
Tipo de recurso:
Fecha de publicación:
2011
Institución:
Universidad de la Sabana
Repositorio:
Repositorio Universidad de la Sabana
Idioma:
spa
OAI Identifier:
oai:intellectum.unisabana.edu.co:10818/192
Acceso en línea:
http://hdl.handle.net/10818/192
Palabra clave:
Tecnología de alimentos
Melón de Castilla
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http://purl.org/coar/access_right/c_abf2
id REPOUSABA2_ecb772bd428d98aad711c13fda8abbd5
oai_identifier_str oai:intellectum.unisabana.edu.co:10818/192
network_acronym_str REPOUSABA2
network_name_str Repositorio Universidad de la Sabana
repository_id_str
dc.title.es_CO.fl_str_mv Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
spellingShingle Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
Tecnología de alimentos
Melón de Castilla
title_short Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title_full Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title_fullStr Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title_full_unstemmed Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
title_sort Evaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortado
dc.creator.fl_str_mv Casas Forero, Nidia
dc.contributor.advisor.none.fl_str_mv Cáez Ramírez, Gabriela Rabe
dc.contributor.author.none.fl_str_mv Casas Forero, Nidia
dc.subject.es_CO.fl_str_mv Tecnología de alimentos
Melón de Castilla
topic Tecnología de alimentos
Melón de Castilla
description 137 Páginas.
publishDate 2011
dc.date.accessioned.none.fl_str_mv 2011-09-09T16:36:42Z
dc.date.available.none.fl_str_mv 2011-09-09T16:36:42Z
dc.date.created.none.fl_str_mv 2011
dc.date.issued.none.fl_str_mv 2011-09-09
dc.type.none.fl_str_mv bachelorThesis
dc.type.coarversion.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_7a1f
dc.type.local.none.fl_str_mv Tesis de maestría
dc.type.hasVersion.none.fl_str_mv publishedVersion
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dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10818/192
dc.identifier.local.none.fl_str_mv 142731
TE00096
identifier_str_mv Aguayo, E., Escalona, V. H., & Artés, F. (2008). Effect of hot water treatment and various calcium salts on quality of fresh-cut Amarillo' melon. Postharvest Biology and Technology, 47(3), 397-406
Aguayo, E., Jansasithorn, R., & Kader, A. A. (2006). Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries. Postharvest Biology and Technology, 40(3), 269-278.
Aguilera, J. M., Cadoche, L., López, C., & Gutierrez, G. (2001). Microstructural changes of potato cells and starch granules heated in oil. Food Research International, 34(10), 939-947.
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Akhtar, A., & Hussain, A. (2010). Effect of calcium chloride treatments on quality characteristics of Loquat fruit during storage Pak. J. Bot., 42(1), 181 - 188.
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spelling Cáez Ramírez, Gabriela RabeCasas Forero, NidiaMagíster en Diseño y Gestión de ProcesosMagíster en Diseño y Gestión de Procesos2011-09-09T16:36:42Z2011-09-09T16:36:42Z20112011-09-09Aguayo, E., Escalona, V. H., & Artés, F. (2008). Effect of hot water treatment and various calcium salts on quality of fresh-cut Amarillo' melon. Postharvest Biology and Technology, 47(3), 397-406Aguayo, E., Jansasithorn, R., & Kader, A. A. (2006). Combined effects of 1-methylcyclopropene, calcium chloride dip, and/or atmospheric modification on quality changes in fresh-cut strawberries. Postharvest Biology and Technology, 40(3), 269-278.Aguilera, J. M., Cadoche, L., López, C., & Gutierrez, G. (2001). Microstructural changes of potato cells and starch granules heated in oil. Food Research International, 34(10), 939-947.Aguilera, J. M., & Stanley, D. (1999). Microstructural Principles of Food Processing and Engineering Food Engineering Series. 2da edición. p 432.Akhtar, A., & Hussain, A. (2010). 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Influence of cell size and cell wall volume fraction on failure properties of potato and carrot tissue. . Journal of Texture Studies, 36(1), 25-43http://hdl.handle.net/10818/192142731TE00096137 Páginas.El objetivo fue evaluar el efecto de la aplicación de calcio sobre la estabilidad del tejido de melón (Cucumis melo L.) fresco pre-cortado. Al aplicar baños cálcicos se estableció que estos presentan un efecto positivo en la preservación de la estructura del tejido vegetal, asociado con una reducción en la pérdida de firmeza, debido a que la activación de la pectil-metil-esterasa, libera ácidos que interactúan con el calcio permitiendo la estabilización de la pared celular. El lactato de calcio permitió extender la vida útil en 9 días. Además se encontró una correlación lineal múltiple entre la firmeza y los parámetros morfométricos, que permitieron describir los cambios a nivel macro a través de las fluctuaciones en el tamaño y forma celular.spaUniversidad de La SabanaMaestría en Diseño y Gestión de ProcesosFacultad de IngenieríaIntellectum Repositorio Universidad de la SabanaUniversidad de la SabanaTecnología de alimentosMelón de CastillaEvaluación del efecto de la aplicación de calcio en la estabilidad de melón (Cucumis melo L.) fresco pre-cortadobachelorThesisTesis de maestríapublishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_7a1fhttp://purl.org/coar/access_right/c_abf2ORIGINALNidia Casas Forero.pdfNidia Casas Forero.pdfVer documento en PDFapplication/pdf4346846https://intellectum.unisabana.edu.co/bitstream/10818/192/1/Nidia%20Casas%20Forero.pdf053e99537a48c6e047c946233ec13008MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-8498https://intellectum.unisabana.edu.co/bitstream/10818/192/2/license.txtf52a2cfd4df262e08e9b300d62c85cabMD52TEXTNidia Casas Forero.pdf.txtNidia Casas Forero.pdf.txtExtracted Texttext/plain304382https://intellectum.unisabana.edu.co/bitstream/10818/192/3/Nidia%20Casas%20Forero.pdf.txtbf3123c445607b62f1cfac0535617f78MD5310818/192oai:intellectum.unisabana.edu.co:10818/1922019-11-14 11:57:46.647Intellectum Universidad de la Sabanacontactointellectum@unisabana.edu.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