Titulo:
Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente
.
Guardado en:
2389-9182
17
2012-07-01
66
76
Temas Agrarios - 2016
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
info:eu-repo/semantics/openAccess
http://purl.org/coar/access_right/c_abf2
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oai:revistas.unicordoba.edu.co:article_703 |
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Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente Quintero, Victor Duque, Alba Giraldo, German mango pulp color and viscosity. Mango pulpa color viscosidad 17 2 Núm. 2 , Año 2012 : Revista Temas Agrarios volumen 17(2) (Julio - Diciembre 2012) Artículo de revista Journal article 2012-07-01T00:00:00Z 2012-07-01T00:00:00Z 2012-07-01 application/pdf application/pdf Universidad de Córdoba Temas Agrarios 2389-9182 https://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/703 10.21897/rta.v17i2.703 https://doi.org/10.21897/rta.v17i2.703 http://creativecommons.org/licenses/by-nc/4.0 Temas Agrarios - 2016 Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0. 66 76 Alkorta, I., Garbisu, C., Llama, M. J. y Serra, J. 1998. Industrial applications of pectic enzymes: a review. Process Biochemistry 33(1):21-28. Bhattacharya, S. and Rastogi, N. K. 1998. Rheological properties of enzymetreated mango pulp. Journal of Food Engineering 36(3):249-262. Bon, J., Vaquiro, H., Benedito, J. and TelisRomero, J. 2010. Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins). Journal of Food Engineering 97(4):563-568. Ceci, L. y Lozano, J. 1998. Determination of enzymatic activities of commercial pectinases for the clarification of apple juice. Food Chemistry 61(1-2):237-241. Demir, N., Acar, J., Sarioglu, K. and Mutlu, M. 2001. The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment. Journal of Food Engineering 47(4):275-280. Missang, C., Massiot, P., Baron, A. and Drilleau, J.F. 1993. Effect of oxidative browning of apple pulp on the chemical and enzymatic extraction of cell wall polysaccharides. Carbohydrate Polymers 20(2):131-138. Grassin, C. and Fauquembergue, P. 1996. Application of pectinases in beverages, In: J Visser and A.G.J. Voragen, Editor(s), Progress in Biotechnology, Elsevier, Pectins and Pectinases. Proceedings of an International Symposium 14:453-462. Iagher, F., Reicher, F. and Ganter, J.L. 2002. Structural and rheological properties of polysaccharides from mango (Mangifera indica L.) pulp. International Journal of Biological Macromolecules 31(1-3):9-17. Karunasawat, K. and Anprung, P. 2010. Effec of Depolymerized Mango Pulp as a Stabilizer in, Oil-in-Water Emulsion Containing Sodium Caseinate. Food and Bioproducts Processing, In Press, 88, (2– 3):202-208. Kashyap, D. R., Vohra, P. K., Chopra, S. and Rewari. R. 2001. Applications of pectinases in the commercial sector: a review. Bioresource Technology 77(3):215-227. Liew, Abdullah, A.G., Sulaiman, N.M., Aroua, M.K. y Megat, M.J. 2007. Response surface optimization of conditions for clarification of carambola fruit juice using a commercial enzyme. Journal of Food Engineering 81(1):65-71. Pelegrine, D.H., Silva, F. C. and Gasparetto, C. A. 2002. Rheological Behavior of Pineapple and Mango Pulps. Lebensmittel-Wissenschaft undTechnologie 35(8):645-648. Pretel, M.T., Lozano, P., Riquelme, F. and Romojaro, F. 1997. Pectic enzymes in fresh fruit processing: optimization of enzymic peeling of oranges. Process Biochemistry 32(1)43-49. Quaglia G B, Gennaro L, (2003). ENZYMES I Uses in Food Processing, In: Benjamin Caballero, Editor(s)-in-Chief, Encyclopedia of Food Sciences and Nutrition, Academic Press, Oxford, 2125-2139. Rai, P., Majumdar, G.C., and Dasgupta, S. De S. 2004. Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. Journal of Food Engineering 64(3):397-403. Sarioglu, K., Demir, N., Acar, J. and Mutlu, M. 2001. The use of commercial pectinase in the fruit juice industry, part 2: Determination of the kinetic behaviour of immobilized commercial pectinase. Journal of Food Engineering 47(4):271-274. Sreenath, H.K., Sudarshana, Krishna, K.R. and Santhanam, K. 1995. Enzymatic liquefaction of some varieties of mango pulp. LWT - Food Science and Technology 28(2):196-200. Valente, M. y Ferrandis, J.I. 2003. Evaluation of textural properties of mango tissue by a near-field acoustic method. Postharvest Biology and Technology 29(2):219-228. https://revistas.unicordoba.edu.co/index.php/temasagrarios/article/download/703/4375 https://revistas.unicordoba.edu.co/index.php/temasagrarios/article/download/703/819 info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 info:eu-repo/semantics/publishedVersion http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text Publication |
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UNIVERSIDAD DE CORDOBA |
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Colombia |
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Temas Agrarios |
| title |
Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente |
| spellingShingle |
Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente Quintero, Victor Duque, Alba Giraldo, German mango pulp color and viscosity. Mango pulpa color viscosidad |
| title_short |
Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente |
| title_full |
Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente |
| title_fullStr |
Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente |
| title_full_unstemmed |
Evaluación de viscosidad y color en la pulpa de mango común (Mangifera indica L) tratada enzimáticamente |
| title_sort |
evaluación de viscosidad y color en la pulpa de mango común (mangifera indica l) tratada enzimáticamente |
| author |
Quintero, Victor Duque, Alba Giraldo, German |
| author_facet |
Quintero, Victor Duque, Alba Giraldo, German |
| topic |
mango pulp color and viscosity. Mango pulpa color viscosidad |
| topic_facet |
mango pulp color and viscosity. Mango pulpa color viscosidad |
| citationvolume |
17 |
| citationissue |
2 |
| citationedition |
Núm. 2 , Año 2012 : Revista Temas Agrarios volumen 17(2) (Julio - Diciembre 2012) |
| publisher |
Universidad de Córdoba |
| ispartofjournal |
Temas Agrarios |
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https://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/703 |
| language |
|
| format |
Article |
| rights |
http://creativecommons.org/licenses/by-nc/4.0 Temas Agrarios - 2016 Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0. info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
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info:eu-repo/semantics/article |
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http://purl.org/coar/resource_type/c_6501 |
| type_version |
info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| type_content |
Text |
| publishDate |
2012-07-01 |
| date_accessioned |
2012-07-01T00:00:00Z |
| date_available |
2012-07-01T00:00:00Z |
| url |
https://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/703 |
| url_doi |
https://doi.org/10.21897/rta.v17i2.703 |
| eissn |
2389-9182 |
| doi |
10.21897/rta.v17i2.703 |
| citationstartpage |
66 |
| citationendpage |
76 |
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