Search Results - "Guemes, D.R"

Sensory Characteristics of Fresh-Cut Spinach Preserved by Combined Factors Methodology by Piagentini, A.M, Güemes, D.R, Pirovani, M.E

“…Fresh-cut spinach was treated with citric acid and ascorbic acid solutions and packaged in monooriented polypropylene (OPP) bags or low density polyethylene…”
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Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables by Piagentini, Andrea M., Mendez, Julio C., Guemes, Daniel R., Pirovani, María E.

“…Changes of the main sensory attributes of three fresh-cut leafy vegetables (Iceberg and Romaine lettuce and chicory) were investigated at selected temperatures…”
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Survival of Salmonella hadar after washing disinfection of minimally processed spinach by Pirovani, M.E., Güemes, D.R., Di Pentima, J.H., Tessi, M.A.

“…Washing disinfection with chlorine is widely used to reduce the initial microbiological load during the preparation of minimally processed vegetables. The…”
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Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut Spinach by Pirovani, M.E., Guemes, D.R., Piagnetini, A.M.

“…Washing of fresh‐cut spinach with aqueous chlorine solutions eliminates foreign matter, removes cellular fluids produced by cutting and reduces the initial…”
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Comparación de la Calidad de Duraznos de Diferentes Variedades Cultivadas en la Región Centro-Este de la Provincia de Santa Fe by Ortiz de Zarate, V.G., Güemes, D.R., Piagentini, A.M., Gariglio, N.F., Pirovani, M.E.

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Survival and growth of Salmonella hadar on minimally processed cabbage as influenced by storage abuse conditions by Piagentini, A.M. (Universidad Nacional del Litoral, Santa, Fe, Argentina.), Pirovani, M.E, Guemes, D.R, Pentima, J.H. di, Tessi, M.A

“…Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4…”
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Mesophilic Aerobic Population of Fresh-cut Spinach as Affected by Chemical Treatment and Type of Packaging Film by Piagentini, A.M., Güemes, D.R., Pirovani, M.E.

“…Fresh‐cut spinach was treated with citric acid and ascorbic acid solutions and packaged in mono‐oriented polypropylene bags or low‐density polyethylene bags…”
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