Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward)
Article first published online: 1 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 107–113, January 2014
How to Cite
Gómez-López, M., García-Quiroga, M., Arbones-Maciñeira, E., Vázquez-Odériz, M. L. and Romero-Rodríguez, M. A. (2014), Comparison of different peeling systems for kiwifruit (Actinidia deliciosa, cv Hayward). International Journal of Food Science & Technology, 49: 107–113. doi: 10.1111/ijfs.12281
- Issue published online: 16 DEC 2013
- Article first published online: 1 AUG 2013
- Manuscript Accepted: 2 JUL 2013
- Manuscript Received: 25 MAR 2013
- Autonomous Government of Galicia. Grant Number: PGIDIT06TAL26201PR
Table S1. Effects of different treatment times using thermal peeling (water at 100 °C) of kiwifruits.
Table S2. Effects of different treatment conditions (NaOH concentration and time) using caustic peeling of kiwifruits.
Table S3. Results of the two-way ANOVA (peeling system and peeling day) with interaction of the physicochemical variables analysed.
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