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J. Fernandez-trujillo ; A. Cano ; F. Artés | 1998Firm-breaker (FB) and firm-mature (FM) peaches cv. 'Paraguayo' were either stood for 4 weeks at 2 °C or subjected to three cycles of 1 day of intermittent warming (IW) at 20 °C every 6 days at 2 °C. Normal postharvest ripening and post-storage r[...]article/chapitre/communication
D. Ke ; L. Rodriguez-sinobas ; A. Et | 1991Des traitements à faible teneur en O2 ont retardé l'apparition de maladies dues au froid et réduit la gravité de l'altération et du pourrissement internes dans des pêches entreposées à 5°C. Des atmosphères à faible teneur en O2 n'ont pas considé[...]article/chapitre/communication
M. Cano ; M. Marin ; B. De Ancos | 1993ouvrage
ouvrage
Série d'articles sur la technologie du film plastique par les plus grands spécialistes dans le domaine : résines, film, structures, procédés de fabrication, propriétés, applications, emballage alimentaire et médicamenteux sont au sommaire de cet[...]article/chapitre/communication
D. Valero ; M. Serrano ; M. Martinez-madrid ; F. Riquelme | 1997Fruit firmness, free putrescine and spermidine levels, total soluble solids, titratable acidity, and ethylene production were determined in two ripening grade Maycrest peaches stored at 1 and 5 °C and when fruits were placed at 20 °C during 48 h[...]congrès/colloque
UNILEVER RESEARCH LABORATORY VLAARDINGEN NLD ; S. Bruin ; Thijssen memorial symposium-proceedings of the international symposium on preconcentration and drying of foods Eindhoven Nov. 5-6, 1987 (1987; NLD) | Amsterdam [NLD] : Elsevier | Process Technology Proceedings 5 | 1988Cet ouvrage contient le compte rendu du symposium de Thijssen, sur la préconcentration et le séchage des produits alimentaires, qui s'est tenu les 5 et 6 novembre 1987 à Eindhoven, Pays-Bas. Il contient 23 articles regroupés en 3 chapitres princ[...]article/chapitre/communication
'D'Anjou' pears (Pyrus communis, L.) harvested at an optimum maturity with the flesh firmness (FF) of 66.7N required 8 weeks of chilling at -1C in order to initiate normal ripening in an ethylene-free environment at room temperature If harvested[...]article/chapitre/communication
E. Hyytia ; S. Hielm ; M. Mokkila ; AL Et | 1999The observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged unprocessed, raw pickled and cold-smoked rainbow trout stored at slightly abusive temperatures were compared to predictions generated by two currently availab[...]article/chapitre/communication
Y. Xu ; D. Burfoot | 1999The bulk storage of foodstuffs, such as potatoes, is common but unfortunately condensation in bulk stores is often observed. Condensation has been shown to initiate diseases on the foodstuff with subsequent loss of quality or amount of saleable [...]article/chapitre/communication
F. Zamora ; E. Debiton ; J. Lepetit ; AL Et | 1996The object of this study was to determine muscle characteristics which might predict meat toughness. Eleven Charolais cattle were slaughtered at approximately 26 months of age and the Longissimus lumborum et thoracis muscle was taken I hr post m[...]article/chapitre/communication
I. Bechmann ; H. Jensen ; N. Boknaes ; AL Et | 1998Physical, chemical and sensory quality parameters were determined for 115 cod (Gadus morhua) samples stored under varying frozen storage conditions. Five different process parameters (period of frozen storage, frozen storage, temperature, place [...]article/chapitre/communication
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C. Pin ; J. Baranyi | 1998The purpose of this paper is to quantify the interactions of some groups of spoilage organisms that can be usually found in refrigerated meat stored in air, such as : Enterobacteriaceae, Pseudomonas, Acinetobacter, Psychrobacter, Shewanella, Car[...]article/chapitre/communication
S. George ; L. Richardson ; M. Peck | 1996The combined effect of temperature (1-20°C), pH (4.5-7.2) and acetic acid (0-10 000 mg/l; model 1) or lactic acid (0-20 000 mg/l; model 2) on growth of Listeria monocytogenes in laboratory media was studied. Growth curves at various combinations[...]