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dc.contributor.author
Gliemmo, María Fernanda
dc.contributor.author
Latorre, Maria Emilia
dc.contributor.author
Narvaiz, Patricia
dc.contributor.author
Campos, Carmen Adriana
dc.contributor.author
Gerschenson, Lia Noemi
dc.date.available
2017-12-15T21:21:25Z
dc.date.issued
2013-06
dc.identifier.citation
Gerschenson, Lia Noemi; Campos, Carmen Adriana; Narvaiz, Patricia; Latorre, Maria Emilia; Gliemmo, María Fernanda; Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree; Sage Publications; Food Science and Technology International; 20; 1; 6-2013; 71-80
dc.identifier.issn
1082-0132
dc.identifier.uri
http://hdl.handle.net/11336/30844
dc.description.abstract
The effect of gamma irradiation (0–2 kGy) and storage time (0–28 days) on microbial growth and physicochemical characteristics of a packed pumpkin puree was studied. For that purpose, a factorial design was applied. The puree contained potassium sorbate, glucose and vanillin was stored at 25 ℃. Gamma irradiation diminished and storage time increased microbial growth. A synergistic effect between both variables on microbial growth was observed. Storage time decreased pH and color of purees. Sorbate content decreased with storage time and gamma irradiation. Mathematical models of microbial growth generated by the factorial design allowed estimating that a puree absorbing 1.63 kGy would have a shelf-life of 4 days. In order to improve this time, some changes in the applied hurdles were assayed. These included a thermal treatment before irradiation, a reduction of irradiation dose to 0.75 kGy and a decrease in storage temperature at 20 ℃. As a result, the shelf-life of purees increased to 28 days.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sage Publications
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Gamma Irradiation
dc.subject
Microbial Spoilage
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Color Stability
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-12T18:51:04Z
dc.journal.volume
20
dc.journal.number
1
dc.journal.pagination
71-80
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Narvaiz, Patricia. Comisión Nacional de Energía Atómica. Centro Atómico Ezeiza; Argentina
dc.description.fil
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Science and Technology International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013212472350
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://journals.sagepub.com/doi/abs/10.1177/1082013212472350
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