Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)

Autores:: Martelo C, Yisell
Cortés R, Misael
Restrepo M, Diego

Tipo de recurso:: Article of journal

Fecha de publicación:: 2011

Institución:: Universidad de Córdoba

Repositorio:: Repositorio Institucional Unicórdoba

Idioma:: spa

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dc.title.spa.fl_str_mv	Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)
dc.title.translated.eng.fl_str_mv	Vacuum impregnation dynamic on celery (Apium graveolens L.) and cucumber (Cucumis sativus L.)
title	Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)
spellingShingle	Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.) Apium graveolens Cucumis sativus food processing vegetables Apium graveolens Cucumis sativus hortaliza procesamiento de alimentos
title_short	Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)
title_full	Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)
title_fullStr	Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)
title_full_unstemmed	Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)
title_sort	Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)
dc.creator.fl_str_mv	Martelo C, Yisell Cortés R, Misael Restrepo M, Diego
dc.contributor.author.spa.fl_str_mv	Martelo C, Yisell Cortés R, Misael Restrepo M, Diego
dc.subject.eng.fl_str_mv	Apium graveolens Cucumis sativus food processing vegetables
topic	Apium graveolens Cucumis sativus food processing vegetables Apium graveolens Cucumis sativus hortaliza procesamiento de alimentos
dc.subject.spa.fl_str_mv	Apium graveolens Cucumis sativus hortaliza procesamiento de alimentos
publishDate	2011
dc.date.accessioned.none.fl_str_mv	2011-05-10 00:00:00 2022-07-01T21:00:25Z
dc.date.available.none.fl_str_mv	2011-05-10 00:00:00 2022-07-01T21:00:25Z
dc.date.issued.none.fl_str_mv	2011-05-10
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.eng.fl_str_mv	Journal article
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dc.relation.references.spa.fl_str_mv	Fito P y Chiralt A. Vacuum impregnation of plant tissues. En: S.M. Alzamora, M. S. Tapia, & A. López-Malo., Design of minimal processing technologies for fruit and vegetables. 1ra Ed. Maryland: Aspen Publishers; 2000. p. 293–305. Fito P, Chiralt A, Betoret N, Grass M, Cháfer M, Martinez-Monzo J et al. Vacuum impregnation and osmotic dehydration in matrix engineering application in functional fresh food development. J Food Eng 2001; 49 (2- 3):175-183. Guillemin A, Guillon F, Degraeve P, Rondeau C, Devaux M, Huber F et al. Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualization of enzyme action. Food Chem 2008; 109 (2): 368–378. https://doi.org/10.1016/j.foodchem.2007.12.050 Phoon P, Gomez F, Antonio V, Dejmek P. Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves. J Food Eng 2008, 88 (1):144-148. https://doi.org/10.1016/j.jfoodeng.2007.12.016 Alzamora S, Salvatori D, Tapia M, López- Malo A, Welti-chanes J, Fito P. Novel functional foods from vegetable matrices impregnated with biologically active compounds. J Food Eng 2005; 67(1–2):205–214. https://doi.org/10.1016/j.jfoodeng.2004.05.067 Betoret N, Puente L, Díaz M, Pag M, García M, Gras M et al. Development of probiotic-enriched dried fruits by vacuum impregnation. J Food Eng 2003; 56 (2-3): 273–277. https://doi.org/10.1016/S0260-8774(02)00268-6 Atarés L, Chiralt A, Gonzalez- Martinez C. Effect of the impregnated solute on air drying and rehydration of apple slices (cv. Granny Smith). J Food Eng 2009; 91 (2): 305–310. https://doi.org/10.1016/j.jfoodeng.2008.09.008 Restrepo A, Cortés M, Rojano B. Determinación de la vida útil de fresa (Fragaria ananassa Duch.) fortificada con vitamina E. DYNA 2009; 159 (76): 163-175. Botero A. Aplicación de la ingeniería de matrices en el desarrollo de uchuva (Physalis peruviana L.) mínimamente procesada fortificada con calcio y vitaminas C y E. [Tesis de Maestría]. Colombia: Universidad de Antioquia, Facultad de Química Farmacéutica; 2008. Anino S, Salvatori D, Alzamora S. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Res Int 2006; 39 (2): 154–164. https://doi.org/10.1016/j.foodres.2005.07.003 Castello M, Fito P, Chiralt A. Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries. LWT 2006; 39(10):1171–1179. https://doi.org/10.1016/j.lwt.2005.07.001 Cortés M. Desarrollo de productos de manzana deshidratados enriquecidos con vitamina E. [Tesis de Doctorado]. Espa-a: Universidad Politécnica de Valencia, Departamento de Tecnología de Alimentos; 2004. Grass M, Vidal-Brotons D, Betoret N, Chiralt A, Fito P. The response of some vegetables to vacuum impregnation. Innov Food Sci Emerg 2002; 3(3):263-269. https://doi.org/10.1016/S1466-8564(02)00032-2 Grass. M.; Vidal-Brotons, D.; Betoret, N.; Chiralt, A.; Fito, P. (2003). Calcium Fortification of vegetables by vacuum impregnation Interactions with cellular matrix. J Food Eng 56(1):279-284. https://doi.org/10.1016/S0260-8774(02)00269-8 Karakas B, Yildiz F. Peroxidation of membrane lipids in minimally processed cucumbers packaged under modified atmospheres. Food Chem 2007; 100(3):1011-1018. https://doi.org/10.1016/j.foodchem.2005.10.055 Gomez P, Artés F. Controlled atmospheres enhance postharvest green celery quality. Postharv Biol Technol 2004; 34(2):203-209. https://doi.org/10.1016/j.postharvbio.2004.04.007 Zhaoa Y, Xieb J. Practical applications of vacuum impregnation in fruit and vegetable processing. Food Sci & Tech 2004; 15(9):434-451. https://doi.org/10.1016/j.tifs.2004.01.008 Salvatori D, Andrés A, Chiralt A, Fito P. The response of some properties of fruits to vacuum impregnation. J Food Eng 1998; 21(1):59-73 https://doi.org/10.1111/j.1745-4530.1998.tb00439.x Rizzo V, Muratore G. Effects of packaging on shelf life of fresh celery. J Food Eng 2009; 90(1):124-128. https://doi.org/10.1016/j.jfoodeng.2008.06.011 Dermesonlouoglou E.K, Pourgouri S, Taoukis P.S. Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Inn Food Sci Em Technol 2008; 9(4):542-549. https://doi.org/10.1016/j.ifset.2008.01.002 AOAC International. Official Methods of Analysis of Association of Official Agricultural Chemists (AOAC) International. 17th edition. Maryland, USA: Horwitz, W (Ed); 2000. AOAC International. Official Methods of Analysis of Association of Official Agricultural Chemists (AOAC) International. 15th edition. Virginia, USA: Helrich, K(Ed); 1990. AOAC International. Official Methods of Analysis of Association of Official Agricultural Chemists (AOAC) International. 16th edition. Virginia, USA: Helrich, K(Ed); 1998. Martínez- Navarrete N, Andrés A, Chiralt A, Fito P. Termodinámica y Cinética de Sistemas Alimento y Entorno. En: Martínez-Navarrete N. Mecanismo difusional en Alimentos. Espa-a: Servicio de publicaciones Universidad Politécnica de Valencia; 1998. Martelo - Dinámica de imprengnación al vacío en apio y pepino2592 Raffo A, Sinesio F, Moneta E, Nardo N, Peparaio M, Paoletti F. Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements. Eur Food Res Technol 2006; 222(5-5):590-599. Marín Z. Viabilidad de desarrollo de uchuva (Physalis peruviana L.) mínimamente procesada enriquecida con microorganismos probióticos a partir de la ingeniería de matrices. [Tesis de Maestría]. Colombia: Universidad Nacional de Colombia, Departamento Ingeniería Agrícola y Alimentos; 2009. Dávila R. Aplicación de la ingeniería de matrices en el desarrollo de plátano (Musa paradisiaca) verde mínimamente procesado. [Tesis de Maestría]. Colombia: Universidad Nacional de Colombia, Departamento Ingeniería Agrícola y Alimentos; 2009. Ruiz, M. Efecto de dos atmosferas de empaque en hongos comestibles (Pleorotus ostreatus) tratados mediante impregnación a vacío con una solución conservante. Vitae 2010; 17(1):11-19. Eichhorn S, Evert R, Hamilton P. Biología de las plantas. 1ra edición. México: Editorial Reverte S.A.; 1992. Valla J: Botánica Morfología de las plantas superiores. 1a ed. Buenos Aires: Editorial Hemisferio Sur; 2007.
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spelling	Martelo C, Yisell8c058644-fd81-422c-8275-14a3ca06b528-1Cortés R, Misael93c6f990-5af6-4d8c-9e6f-9a93021e080e-1Restrepo M, Diego411db1c2-d89d-47b7-a6fe-18e5ba6130ee-12011-05-10 00:00:002022-07-01T21:00:25Z2011-05-10 00:00:002022-07-01T21:00:25Z2011-05-100122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/584610.21897/rmvz.1031https://doi.org/10.21897/rmvz.10311909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/1031Apium graveolensCucumis sativusfood processingvegetablesApium graveolensCucumis sativushortalizaprocesamiento de alimentosDinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)Vacuum impregnation dynamic on celery (Apium graveolens L.) and cucumber (Cucumis sativus L.)Artículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Fito P y Chiralt A. Vacuum impregnation of plant tissues. En: S.M. Alzamora, M. S. Tapia, & A. López-Malo., Design of minimal processing technologies for fruit and vegetables. 1ra Ed. Maryland: Aspen Publishers; 2000. p. 293–305.Fito P, Chiralt A, Betoret N, Grass M, Cháfer M, Martinez-Monzo J et al. Vacuum impregnation and osmotic dehydration in matrix engineering application in functional fresh food development. J Food Eng 2001; 49 (2- 3):175-183.Guillemin A, Guillon F, Degraeve P, Rondeau C, Devaux M, Huber F et al. Firming of fruit tissues by vacuum-infusion of pectin methylesterase: Visualization of enzyme action. Food Chem 2008; 109 (2): 368–378. https://doi.org/10.1016/j.foodchem.2007.12.050Phoon P, Gomez F, Antonio V, Dejmek P. Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves. J Food Eng 2008, 88 (1):144-148. https://doi.org/10.1016/j.jfoodeng.2007.12.016Alzamora S, Salvatori D, Tapia M, López- Malo A, Welti-chanes J, Fito P. Novel functional foods from vegetable matrices impregnated with biologically active compounds. J Food Eng 2005; 67(1–2):205–214. https://doi.org/10.1016/j.jfoodeng.2004.05.067Betoret N, Puente L, Díaz M, Pag M, García M, Gras M et al. Development of probiotic-enriched dried fruits by vacuum impregnation. J Food Eng 2003; 56 (2-3): 273–277. https://doi.org/10.1016/S0260-8774(02)00268-6Atarés L, Chiralt A, Gonzalez- Martinez C. Effect of the impregnated solute on air drying and rehydration of apple slices (cv. Granny Smith). J Food Eng 2009; 91 (2): 305–310. https://doi.org/10.1016/j.jfoodeng.2008.09.008Restrepo A, Cortés M, Rojano B. Determinación de la vida útil de fresa (Fragaria ananassa Duch.) fortificada con vitamina E. DYNA 2009; 159 (76): 163-175.Botero A. Aplicación de la ingeniería de matrices en el desarrollo de uchuva (Physalis peruviana L.) mínimamente procesada fortificada con calcio y vitaminas C y E. [Tesis de Maestría]. Colombia: Universidad de Antioquia, Facultad de Química Farmacéutica; 2008.Anino S, Salvatori D, Alzamora S. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Res Int 2006; 39 (2): 154–164. https://doi.org/10.1016/j.foodres.2005.07.003Castello M, Fito P, Chiralt A. Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries. LWT 2006; 39(10):1171–1179. https://doi.org/10.1016/j.lwt.2005.07.001Cortés M. Desarrollo de productos de manzana deshidratados enriquecidos con vitamina E. [Tesis de Doctorado]. Espa-a: Universidad Politécnica de Valencia, Departamento de Tecnología de Alimentos; 2004.Grass M, Vidal-Brotons D, Betoret N, Chiralt A, Fito P. The response of some vegetables to vacuum impregnation. Innov Food Sci Emerg 2002; 3(3):263-269. https://doi.org/10.1016/S1466-8564(02)00032-2Grass. M.; Vidal-Brotons, D.; Betoret, N.; Chiralt, A.; Fito, P. (2003). Calcium Fortification of vegetables by vacuum impregnation Interactions with cellular matrix. J Food Eng 56(1):279-284. https://doi.org/10.1016/S0260-8774(02)00269-8Karakas B, Yildiz F. Peroxidation of membrane lipids in minimally processed cucumbers packaged under modified atmospheres. Food Chem 2007; 100(3):1011-1018. https://doi.org/10.1016/j.foodchem.2005.10.055Gomez P, Artés F. Controlled atmospheres enhance postharvest green celery quality. Postharv Biol Technol 2004; 34(2):203-209. https://doi.org/10.1016/j.postharvbio.2004.04.007Zhaoa Y, Xieb J. Practical applications of vacuum impregnation in fruit and vegetable processing. Food Sci & Tech 2004; 15(9):434-451. https://doi.org/10.1016/j.tifs.2004.01.008Salvatori D, Andrés A, Chiralt A, Fito P. The response of some properties of fruits to vacuum impregnation. J Food Eng 1998; 21(1):59-73 https://doi.org/10.1111/j.1745-4530.1998.tb00439.xRizzo V, Muratore G. Effects of packaging on shelf life of fresh celery. J Food Eng 2009; 90(1):124-128. https://doi.org/10.1016/j.jfoodeng.2008.06.011Dermesonlouoglou E.K, Pourgouri S, Taoukis P.S. Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Inn Food Sci Em Technol 2008; 9(4):542-549. https://doi.org/10.1016/j.ifset.2008.01.002AOAC International. Official Methods of Analysis of Association of Official Agricultural Chemists (AOAC) International. 17th edition. Maryland, USA: Horwitz, W (Ed); 2000.AOAC International. Official Methods of Analysis of Association of Official Agricultural Chemists (AOAC) International. 15th edition. Virginia, USA: Helrich, K(Ed); 1990.AOAC International. Official Methods of Analysis of Association of Official Agricultural Chemists (AOAC) International. 16th edition. Virginia, USA: Helrich, K(Ed); 1998.Martínez- Navarrete N, Andrés A, Chiralt A, Fito P. Termodinámica y Cinética de Sistemas Alimento y Entorno. En: Martínez-Navarrete N. Mecanismo difusional en Alimentos. Espa-a: Servicio de publicaciones Universidad Politécnica de Valencia; 1998. Martelo - Dinámica de imprengnación al vacío en apio y pepino2592Raffo A, Sinesio F, Moneta E, Nardo N, Peparaio M, Paoletti F. Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements. Eur Food Res Technol 2006; 222(5-5):590-599.Marín Z. Viabilidad de desarrollo de uchuva (Physalis peruviana L.) mínimamente procesada enriquecida con microorganismos probióticos a partir de la ingeniería de matrices. [Tesis de Maestría]. Colombia: Universidad Nacional de Colombia, Departamento Ingeniería Agrícola y Alimentos; 2009.Dávila R. Aplicación de la ingeniería de matrices en el desarrollo de plátano (Musa paradisiaca) verde mínimamente procesado. [Tesis de Maestría]. Colombia: Universidad Nacional de Colombia, Departamento Ingeniería Agrícola y Alimentos; 2009.Ruiz, M. Efecto de dos atmosferas de empaque en hongos comestibles (Pleorotus ostreatus) tratados mediante impregnación a vacío con una solución conservante. Vitae 2010; 17(1):11-19.Eichhorn S, Evert R, Hamilton P. Biología de las plantas. 1ra edición. México: Editorial Reverte S.A.; 1992.Valla J: Botánica Morfología de las plantas superiores. 1a ed. Buenos Aires: Editorial Hemisferio Sur; 2007.https://revistamvz.unicordoba.edu.co/article/download/1031/1249Núm. 2 , Año 2011 : Revista MVZ Córdoba Volumen 16(2) Mayo-Agosto 201125922258416Revista MVZ CórdobaPublicationOREORE.xmltext/xml2618https://repositorio.unicordoba.edu.co/bitstreams/e428c2a4-836d-4edb-ba8e-952d32c2a208/downloada7471277ffc5f92be6aa4cd6a254db80MD51ucordoba/5846oai:repositorio.unicordoba.edu.co:ucordoba/58462023-10-06 00:47:04.238https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttps://repositorio.unicordoba.edu.coRepositorio Universidad de Córdobabdigital@metabiblioteca.com

Dinámica de impregnación al vacío en apio (Apium graveolens L.) y pepino (Cucumis sativus L.)

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