Search Results - Sensory processing disorder

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut ‘rojo brillante’ persimmon by Sanchís, Elena

“…The objective of the present thesis was to develop optimum procedures for processing and marketing ‘Rojo Brillante’ persimmon into a fresh-cut product with the maximum shelf life and best physicochemical, nutritional, sensory and microbiological quality. …”
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Physico-chemical and microstructural changes during the drying of persimmons with different disorders. Consumer acceptance of dried slices as a criterion to valorise discards by Llorca, Empar, Pons-Gómez, Ana, Besada, Cristina

“…In microstructural terms, the drying process was associated mainly with cell wall degradation in parenchyma tissue and cell shrinkage. …”
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Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents by Sanchís, Elena, Mateos, Milagros, Pérez-Gago, María B.

“…The limit of marketability of the persimmon fruit processed at MS1 was significantly reduced by the burst of the disorder known as “flesh browning,” and only the samples treated with 10 g/l CA + 10 g/l CaCl2 maintained a limit of marketability close to seven days. …”
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Alnarps rehabiliteringsträdgård - design och utformning : Utformningsbehov av en stödjande miljö för personer med utmattningssymptom by Kylin, Gabriella

Post-harvest criteria and methods for routine screening of banana and plantain hybrids by Dadzie, B.K., Orchad, J.E., International Network for the Improvement of Banana and Plantain

“…There are many post-harvest criteria for screening new banana, cooking banana and plantain hybrids, however the major ones include : post-harvest characteristics at harvest, fruit maturation, green-life and shelf-life, fruit ripening quality, sensory quality, cooking or boiling quality, processing quality, mechanical damage, physiological disorders and post-harvest diseases INIBAP / FHIA / NRI / ODA…”
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Routine post-harvest screening of banana/plantain hybrids: Criteria and methods by Dadzie, B.K., Orchard, J.E.

“…There are many post-harvest criteria for screening new banana, cooking banana and plantain hybrids, however the major ones include : post-harvest characteristics at harvest, fruit maturation, green-life and shelf-life, fruit ripening quality, sensory quality, cooking or boiling quality, processing quality, mechanical damage, physiological disorders and post-harvest diseases. …”
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