Efecto del pelado enzimático sobre el perfil sensorial de diferentes variedades de naranja
Citrus are fruits that present great advantages for minimal processing (MP) due to its physiological and morphological characteristics¹ . Enzymatic peeling is one of the methods used to obtain citrus MP; over the years it was optimized and adapted to the different species and factors that influence...
| Autores: | , , , |
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| Tipo de recurso: | informe técnico |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Argentina |
| Institución: | Instituto Nacional de Tecnología Agropecuaria |
| Repositorio: | INTA Digital (INTA) |
| Idioma: | español |
| OAI Identifier: | oai:localhost:20.500.12123/14286 |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14286 |
| Access Level: | acceso abierto |
| Palabra clave: | Citrus Análisis Organoléptico Alimentos Mínimamente Procesados Organoleptic Analysis Minimally Processed Foods Sweet Oranges Naranja Dulce Orange Enzymatic Peeling Naranja Pelado Enzimático |
| Sumario: | Citrus are fruits that present great advantages for minimal processing (MP) due to its physiological and morphological characteristics¹ . Enzymatic peeling is one of the methods used to obtain citrus MP; over the years it was optimized and adapted to the different species and factors that influence the quality of the final product such as adherence of the skin to the fruit, of the segments to each other, thickness of the skin and by the appearance of the bitter taste caused by limonene². All of these factors can compromise the sensory quality of the product. |
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