Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.1/7210
Título: Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage
Autor: Goncalves, E. M.
Cruz, R. M. S.
Abreu, M.
Brandao, T. R. S.
Silva, C. L. M.
Data: 2009
Editora: Elsevier SCI LTD
Resumo: The effects of water blanching, freezing, and frozen storage during 400 days at three different temperatures (-7, - 15 and -30 degrees C), on watercress (Nasturtium officinale R. Br.) colour Hunter Lab parameters, chlorophyll degradation, vitamin C content loss and peroxidase (POD) activity were evaluated. The blanching induced significant changes on colour values and chlorophylls and vitamin C contents. POD activity was reduced 85% from its initial value. Freezing did not affect chlorophylls and vitamin C levels, however, promoted significant differences in colour values and POD residual activity. During frozen storage, ascorbic acid (AA) and POD activity degradations followed first-order kinetics, and colour parameters (L(H) . a(H) . b(H), -a(H)/b(H,) L(H) . a(H)/b(H), L(H)/a(H) and hue (h(H)(0))) were Successfully described by zero-order kinetics. The Storage temperature effect Was Successfully described by the Arrhenius law. Chlorophylls and dehydroascorbic acid (DHAA) contents were kept constant during frozen storage. (C) 2008 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/10400.1/7210
DOI: https://dx.doi.org/10.1016/j.jfoodeng.2008.12.027
ISSN: 0260-8774
Aparece nas colecções:ISE2-Artigos (em revistas ou actas indexadas)

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Biochemical and colour changes of watercress.pdf513,04 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.