Vista Equipo: Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

10 páginas

Detalles Bibliográficos
Autores Principales:	Hernández Carrión, María, Hernando Hernando, María Isabel, Sotelo Díaz, I., Quintanilla Carvajal, M.X., Quiles, A.
Formato:	journal article
Lenguaje:	Inglés (English)
Publicado:	Innovative Food Science & Emerging Technologies 2019
Materias:	High hydrostatic pressure Image analysis Microstructure Pasteurization Red pepper
Acceso en línea:	http://hdl.handle.net/10818/37250

id	ir-10818-37250
recordtype	dspace
spelling	ir-10818-372502022-05-19T19:20:55Z Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper Hernández Carrión, María Hernando Hernando, María Isabel Sotelo Díaz, I. Quintanilla Carvajal, M.X. Quiles, A. High hydrostatic pressure Image analysis Microstructure Pasteurization Red pepper 10 páginas The aim of this work was to evaluate the effect of HHP treatment and PAST on the microstructure of red Lamuyo-type sweet peppers using image analysis and to determine the parameters that allow characterizing the changes observed on the structure using different magnifications (100 ×, 200 ×, and 350 ×). The results show that all the preservation treatments evaluated caused structural modifications on the microstructure of red sweet pepper, but HHP at 500 MPa and PAST had less impact. Fractal dimension texture, contrast, inverse difference moment, and entropy are texture features that are appropriate for characterizing the effect of HHP and PAST on red pepper texture. In this context, it is important to consider the magnification at which red pepper texture is evaluated because cell damage caused by treatments is best observed at low magnification. Consequently, image analysis could be used in future studies to relate microstructure to the functionality of products subject to HHP. 2019-09-18T15:25:18Z 2019-09-18T15:25:18Z 2015-02 journal article publishedVersion https://www.sciencedirect.com/science/article/pii/S1466856414001684#! https://reader.elsevier.com/reader/sd/pii/S1466856414001684?token=19898DADA0E374864A3BABE5860DB0BEC49CEE9F119B73C92B20FE3A36B2A506BD6FEEE946F37E775826850FB7EA8EF8 http://hdl.handle.net/10818/37250 10.1016/j.ifset.2014.10.011 eng Innovative Food Science & Emerging Technologies Volume 27, February 2015, Pages 69-78 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess application/pdf Innovative Food Science & Emerging Technologies Universidad de La Sabana Intellectum Repositorio Universidad de La Sabana Universidad de La Sabana Intellectum Repositorio Universidad de La Sabana https://intellectum.unisabana.edu.co
institution	Universidad de La Sabana
collection	DSpace
language	Inglés (English)
topic	High hydrostatic pressure Image analysis Microstructure Pasteurization Red pepper
spellingShingle	High hydrostatic pressure Image analysis Microstructure Pasteurization Red pepper Hernández Carrión, María Hernando Hernando, María Isabel Sotelo Díaz, I. Quintanilla Carvajal, M.X. Quiles, A. Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
description	10 páginas
format	journal article
author	Hernández Carrión, María Hernando Hernando, María Isabel Sotelo Díaz, I. Quintanilla Carvajal, M.X. Quiles, A.
author_facet	Hernández Carrión, María Hernando Hernando, María Isabel Sotelo Díaz, I. Quintanilla Carvajal, M.X. Quiles, A.
author_sort	Hernández Carrión, María
title	Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
title_short	Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
title_full	Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
title_fullStr	Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
title_full_unstemmed	Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
title_sort	use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
publisher	Innovative Food Science & Emerging Technologies
publishDate	2019
url	http://hdl.handle.net/10818/37250
_version_	1741873346934472704
score	12,111491

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

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